Crunchy Black Bean Salad
This easy-to-make nut spinach salad is ready in just 15 minutes and is part of the FREE No-Waste Healthy Quick Meal Plan.
- Prep Time: 15 min
- Total Time: 15 min
- Yield: 2 1x
- Category: Lunch
- Method: Batch Cooking
- Cuisine: Healthy
- Diet: Gluten Free
Scale
Ingredients
1 artichoke heart, finely chopped
1 cup (160 g) black beans
1 cup (140 g) quinoa
1 cup (30 g) of spinach
½ cup (80 g) blueberries
1 cup (110 g – 2/3 stalks) celery, finely chopped
1 medium carrot, diced small
¼ cup (35 g) kashkaval cheese*, diced
VINAIGRETTE
2 Tablespoons olive oil
1 Tablespoon apple cider vinegar
1 clove of garlic, grated or finely chopped
¼ teaspoon salt
1/16 teaspoon black pepper
Instructions
- Chop finely 1 entire artichoke heart and place it in the bowl together with 1 cup of black beans.
- Measure 1 cup of quinoa and place it in the bowl.
- If you feel like having a warmish meal, you can warm up these first ingredients by simply placing the bowl in the microwave for about one minute or so until warm.
- Measure 1 cup of spinach and add it to a medium-sized bowl.
- Measure 1/2 cup of blueberries, wash them and add them to the bowl.
- Wash and chop finely about one celery stalk or a total of 1 cup and place it in the bowl.
- Peel the carrot (or just wash it if it’s organic), dice it small and add it to the bowl.
- Measure 1/4 cup of diced kashkaval cheese* and add it to the other ingredients.
- Mix all the ingredients together and store half of the quantity in an airtight container in the fridge.
- In a small jar with a lid, mix all the ingredients to make the vinaigrette.
- Add half of the vinaigrette to the salad and save the rest in the fridge.
- Mix all the ingredients again and enjoy!
Notes
*Kashkaval cheese can be substitute with provolone or fontina cheese.
Find it online: https://claudiacanu.com/healthy-recipe/crunchy-black-bean-salad/
