Pinto Bean, Brown Rice and Spinach Salad

Add all ingredients to a large salad bowl and toss together. Notes: See separate recipe for the Cilantro-Lime Dressing for Pinto Bean, Brown Rice and Spinach Salad. Bulk Cooking Dry Pinto Beans: Add 1 lb (16 oz) dry pinto beans to a large pot of boiling water (at least 6 cups of water). Boil rapidly for 2 minutes. Remove from heat and cover. Let sit for 1 hour. Drain and rinse beans. Add 6 fresh cups of water. Bring to a boil, then reduce to a simmer for one hour or until the beans are soft but not split. Makes 5 cups cooked beans. These beans can be used in any recipe calling for cooked or canned beans. Store in an airtight container in the refrigerator for 7 days or package in freezer bags in one cup increments for up to 6 months. Bulk Cooking Brown Rice: Add 1 lb (16 oz) of long grain (not instant) brown rice to a large soup pot with 5 cups of water. Bring to a boil then reduce to a simmer. Cover and simmer for 45 minutes or until all liquid is absorbed. Makes 10 cups cooked brown rice. This rice can be used in any recipe calling for cooked brown rice. Store in an airtight container in the refrigerator for 7 days or package in freezer bags in one cup increments for up to 6 months. Chef Tip: This is one of those salads that you want to dress ahead of time. The longer the salad marinates in the dressing, the better the flavor. The spinach will wilt, but it will be flavorful.  Choices: 1 1/2 Starch, 1 Nonstarchy Vegetable, 1 Lean Protein