Finding Local in Black Bean Salad
Ingredients
Black Bean Salad
- 1 medium red onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, chopped
- 1 medium red bell pepper, chopped
- 16 ounces frozen butternut squash
- 1 cup cherry tomatoes, halved
- 1 15 ounce can of black beans, rinsed and drained
- 4 handfuls spinach salad mix
Avocado Crema
- 1 cup cashews
- 1 cup boiling water
- 1 teaspoon salt
- 1/2 avocado
- 1 lemon, juiced
- 1 teaspoon apple cider vinegar
- 1 jalapeno, deseeded, if desired
- 1/4 cup packed cilantro
Instructions
- Heat a frying pan over medium low heat. Add olive oil, if desired, and then the onion and garlic, cooking for 5 minutes.
- Add the veggies and cook for 20 minutes, stirring often. Add the black beans to the final 5 minutes of cooking.
- Meanwhile, make the avocado crema: in a high-powered blender, combine: cashews, boiling water, salt, avocado, lemon, apple cider vinegar, jalapeno, garlic, and cilantro. Blend on high for about a minute.
- Plate the spinach, then the veggie mixture, and top with the avocado crema.
Tried this recipe?Let us know how it was!