This is a wonderfully refreshing salad and you don't have to stick to the exact quantities in the recipe. So simple to make and the colours look so vibrant in the bowl.
Black Bean Salad GF SCD
2 medium carrots
400g cooked black beans
200g baby plum tomatoes
½ cucumber
chopped mint & parsley
radishes (optional, advanced SCD)
Dressing :
4 garden mint leaves
2 tsps lemon juice
4 tblsps olive oil
1 tblsp chopped parsley
1 tsp honey (for vegan use another liquid sweetener)
sea salt & freshly ground black pepper
- Grate or ribbon the carrots with a julienne slicer
- Slice the baby plum tomatoes in two.
- Chop the cucumber into cubes.
- Tip the carrots, tomatoes and cucumber into a bowl
- Rinse the cooked black beans and add to the bowl.
- Pour the olive oil into a jam jar and add the lemon juice
- Finely chop the herbs making sure you do more than enough so you can add extra to the salad and tip into the jar.
- Add the honey, sea salt and freshly ground black pepper and shake well.
- Sprinkle the extra chopped parsley and mint to the salad bowl and mix well.
- Pour on the dressing, give it a good stir, cover and chill until needed.
- Garnish with the mushroom radishes.
