Monday 10 September 2012

Black Bean Salad GF SCD

This is such a simple salad yet it's one of our favourites! I've been meaning to post this for some time now but just not managed to get around to it! Easy to make, colourful and fresh, it's over-flowing with plant based goodness.

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
tblsp 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.
  • Add the beans to the bowl and stir.
  • Pour the olive oil into a jam jar and add the lemon juice.
  • Finely chop the herbs for the dressing and the salad.
  • Add the herbs to the dressing and the salad.
  • Add the honey, sea salt and freshly ground black pepper and shake well.
  • Pour the dressing over the salad, give it a good stir, cover and chill until needed.

I'd seen pictures of radish mushrooms on facebook so I asked my son to make some to garnish the salad on top.  They looked so cute!