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
1 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!
