Black Bean Salad (vegan & GF)
If you’re a cilantro fan 🙋♀️you’ll definitely want to save this recipe!🤤
This black bean salad 🥗 with pepita cilantro dressing was inspired by the delicious flavors of Mexican cuisine. 🇲🇽
Travis and I are HUGE ✨fans of Latin food, particularly food originating from Mexico. 🤤
Living in SoCal, we are fortunate enough to have amazing restaurants at our doorstep but we definitely don’t miss the opportunity to take a drive down to Ensenada or quick ✈️ to Cabo to enjoy their incredible flavors 🥑
This salad combines plant based protein from the beans with prebiotic fiber from the jicama.
Prebiotics are fuel ⛽️ for the good microbes that live in our gut microbiome. When they are fed what they like, they can flourish ✨and produce compounds that keep us feeling well 😌
Enjoy this salad this week for Cinco De Mayo 💃or for a yummy meatless Monday dinner 🍽
Yields: 8-10 servings (dressing), 1 serving salad
2 cloves garlic
1 handful cilantro (with stems)
1/4th serrano chili (with seeds)
1/4th cup apple cider vinegar
1/2 cup extra virgin olive oil
Salt and pepper
1 1/2 cups organic mixed greens
1/4th cup jicima
1/4th cup tomato
1/4th cup cucumbers
1/4th cup rice
pepitas & cilantro to garnish
1 can black beans, rinsed and drained
1 tsp cumin
salt and pepper to taste
1 teaspoon avocado oil
Blend all dressing ingredients in a high power blender until smooth.
Heat avocado oil and saute black beans and season with cumin, salt and pepper for 2 minutes then cool.
Arrange salad ingredients then top with dressing and garnish with peptias and cilantro.