In this week’s Goodbye Gluten, Girish provides the recipe for a fresh black bean salad. From a healthy dish to the perfect addition for a dinner party, the salad is sure to spice up any meal.
Black bean salad
Black beans, vibrant green butter lettuce, and juicy red tomatoes together make this salad a beautiful centerpiece. This black bean salad is one of my mom’s favorites and is a refreshing way to liven up your meal. It is a fabulous side to any dinner party and the aromatic Mexican flavors will make you come back for more. It is a delicious and easy way to up your protein intake. A key component of this salad, other than the black beans, of course, is the vibrant green butter lettuce. Months ago I spotted the Live Lettuce at the grocery store, and it was so inviting. The handle even said, “take me home.” Ever since, I have never bought another brand; it’s always been Live Butter Lettuce.
Ingredients
- 1 cup black beans
- ¼ cup kidney beans
- 1 butter lettuce
- 5-7 basil leaves
- A handful of cherry tomatoes
- ¼ cup feta cheese
- Yellow bell peppers
- 5-6 black olives
- Salad dressing of choice
Directions
- Soak the black and kidney beans overnight and steam them for six minutes the next morning.
- Roast the bell peppers until the skin is black. Once they are cooled, peel away the skin and slice into strips.
- In a large salad bowl, rip the lettuce and basil leaves, steamed beans, roasted peppers, halved tomatoes, feta cheese, and chopped olives.
- Toss the salad until everything is combined. You can also add a dressing of choice and serve.