With Sweet Dreams and Even Sweeter Days

Monday, July 8, 2013

Black Bean Salad

It may seem as though (in a lot of senses) cooking and baking go hand in hand.

In my life however, that rarely rings true. Cooking requires so much premeditation, planning, and time that more often than not I find it daunting to say the least.

What usually draws me back to the kitchen to try and branch out with something savory every once in awhile are easy to throw together meals that last (and even get better) over time.

This salad hits the mark on all of those different levels. Easy to throw together, it lasts and even becomes better tasting after some time in the refrigerator. Overwhelmingly healthy, and downright delicious. Perfect as a side or even as a light meal on its own.

To make this even easier substitute sun dried tomatoes, but if you have the extra 40 minutes, oven roasted tomatoes really set this over the top.

For summer barbecues and easy meals alike. For branching out and trying something new.

Black Bean Salad
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Servings: 4-6

- 4 cups black beans (rinsed and drained)
- 3/4 cup grape tomatoes
- 1/4 cup olive oil
- 1 Tbsp pure maple syrup
- 3/4 cup sliced almonds
- sea salt
- zest of 1 lemon
- 1 Tbsp lemon juice
- 1/3 cup crumbled feta cheese

Preheat oven to 350 degrees F.  Slice each tomato in half and place cut side up on a foil lined baking sheet.  Drizzle with olive oil, maple syrup, and 1/2 tsp sea salt, making sure everything is well coated.  Roast for 40-60 minutes to until tomatoes begin to caramelize.  In a large bowl toss the beans, the tomatoes (with their juices), the almonds, the lemon zest, and the lemon juice.  Finish by sprinkling with feta and stirring a few times.  Serve immediately.  Store leftovers in the refrigerator.

Recipe adapted from: Super Natural Every Day

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