Ingredients: 1 (15-ounce) can black beans, drained and rinsed 1 large red bell pepper, seeded and chopped 1 (9-ounce) jar chutney 1 cup whole kernel corn 6 green onions, sliced 3 tablespoons chopped fresh cilantro 1/2 teaspoon ground cumin 2 3/4 cups water 3/4 cup uncooked basmati rice 1/2 cup dried red lentils 1 1/2 cups fresh spinach leaves, packed and shredded

Recipe Info Category: Salads Rating: 4 Contributor: Lena Moran

Combine beans, bell pepper, chutney, corn, green onions, cilantro and cumin in medium bowl; stir gently.

Bring water to a boil in large saucepan; stir in rice and lentils. Reduce heat to low; cook, uncovered, for 20 to 25 minutes or until lentils are tender and liquid is absorbed. Remove from heat; stir in black bean mixture. Cover; refrigerate until chilled. Stir in spinach before serving.