Black Bean Salad
Ingredients
Metric
240 g ~ 1 can cooked black beans
150 g mixed greens
2 medium carrots, grated
2 medium cucumbers, sliced
1 tbsp fresh parsley (optional)
ground black pepper for taste
Yogurt Tomato Sauce:
200 g 7 oz plain yogurt | soy, oat or cashew
30 g 2 tbsp tomato paste
20 g 1 tbsp agave or maple syrup
½ tsp salt
US
8 oz ~ 1 can cooked black beans
5 oz mixed greens
2 medium carrots, grated
2 medium cucumbers, sliced
1 tbsp fresh parsley (optional)
ground black pepper for taste
Yogurt Tomato Sauce:
200 g 7 oz plain yogurt | soy, oat or cashew
30 g 2 tbsp tomato paste
20 g 1 tbsp agave or maple syrup
½ tsp salt
MAKES2 portions
PREP TIME10 minutes
COOKING TIME-
TOTAL TIME10 minutes
Steps
1Add mixed greens to a salad bowl or individual plates.
2Add carrots and cucumbers.
3Add yogurt, tomato paste, syrup and salt to a small mixing bowl.
4Whisk until smooth.
5Drizzle the sauce over the salad.
6Drain and rinse cooked black beans.
Optional: roast in the oven for 5 minutes or fry over medium heat until hot and lightly toasted. Add to the salad.
Optional: roast in the oven for 5 minutes or fry over medium heat until hot and lightly toasted. Add to the salad.
7Garnish with fresh parsley and sprinkle with ground black pepper or cayenne for taste.
Nutritional Info
Makes 2 portions
410 Calories per portion
21g protein
52g carbohydrates
18g fiber
5g fat
410 Calories per portion
21g protein
52g carbohydrates
18g fiber
5g fat
High in Vitamins B1, B2, B3, B5, B6, Folate, A, C, E, K
High in Copper
High in Iron
High in Magnesium
High in Manganese
High in Phosphorus
High in Potassium
High in Zinc
High in Copper
High in Iron
High in Magnesium
High in Manganese
High in Phosphorus
High in Potassium
High in Zinc
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