Saturday, May 12, 2018

Black Bean and Mixed Vegetable Salad

Today I am posting a delicious Black Bean and Mixed Vegetable Salad. This salad is a complete nutritious meal. Mixed vegetables are a favorite in my family so I usually add a whole different array of vegetables to a lot of my everyday meal. This salad is perfect for weekend lazy brunches. As it is eaten cold it works great for lunch boxes too.


For this salad I cut the vegetables using my Veggie Bullet. But if you do not have a vegetable shredder you could take a little time over the weekend and prep vegetables. Stock up the prepped chopped vegetables separately in glass airtight containers. When needed pull pull the required amount from each of the containers for a salad or other dishes. This is what I do every weekend.

You will need
1 cup dry black beans or 1 can black beans
1 red bell pepper, sliced
1/2 head broccoli, shredded
1 carrot, shredded
1 big handful baby kale, sliced
1 zucchini, shredded
salt and pepper to taste
juice of 1/2 lime

If using dry beans, soak them overnight and pressure cook them the next day. Drain and use in the salad. If using canned beans rinse and drain before using them in the salad. Combine all the ingredients in a large bowl. Let it rest for about 5 minutes and serve.


Enjoy!







This is my entry for week two, day three of BM #88 for the theme Pick a Protein. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#88.

3 comments:

  1. I love my salads with loads of vegetables, this black bean mixed vegetable salad is definitely my kind of food.

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  2. This is such a colourful salad full of goodness. I have never prepped for salad as I don't make it often. But that is a nice tip for making it ahead..

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  3. Colorful and healthy. Love such bean based salads.

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