MAKES: 4 (2-CUP) SERVINGS • DIFFICULTY: easy
I knew beans were healthy, but I didn’t realize just how healthy until all the amazing microbiome research started coming out. I encourage you to get into the (delicious) habit of eating legumes throughout the day. Before I started pressure-cooking my own, I always kept an open can of beans in the fridge as a reminder to put them in anything and everything, such as this salad, which, taking its cue from the famous chilled soup, features gazpacho ingredients with black beans and a zesty dressing served over greens.
DRESSING
1 teaspoon white miso paste
2 teaspoons blended peeled lime (see here)
1 tablespoon nutritional yeast
¼ teaspoon ground cumin, or to taste
SALAD
1½ cups cooked or 1 15.5-ounce BPA-free can or Tetra Pak salt-free black beans, drained and rinsed
1 ripe tomato, seeded and finely chopped
1 red or yellow bell pepper, chopped
1 cup chopped cucumber
¼ cup minced red onion
1 garlic clove, minced
1 teaspoon minced jalapeño pepper
5 cups mixed salad greens
1 small ripe Hass avocado
Healthy Hot Sauce (optional)
DRESSING: In a small bowl, combine all the dressing ingredients and stir to blend well. Set aside.
SALAD: In a large bowl, combine the black beans, tomato, bell pepper, cucumber, onion, garlic, and jalapeño.
Pour the dressing over the salad and toss lightly. Cover and set aside for 30 minutes, or refrigerate overnight.
Divide the salad greens among individual salad plates and top with the black bean gazpacho. Halve and pit the avocado and cut it into ½-inch dice. Top the salads with the avocado and Healthy Hot Sauce (if using). Serve at once.