beet and bean salad with white balsamic vinaigrette

beetsalad

I just purchased some Italian white balsamic vinegar, which, naturally, compelled me to whip up a hearty Autumn salad on which I could test the stuff. White balsamic vinegar gives salad a slightly lighter, less acidic tone than its darker version. For Sweet Bean’s vegan beet and bean salad recipe, I used legumes and veggies I already had in my pantry, but highly recommend including seasonal root vegetables that grow in abundance this time of year. This salad offers that magical combo of tender/crunchy textures and tangy/sweet flavors that never lets my palate down.

Beet, corn, and black bean salad with white balsamic vinaigrette

6 baby beets, steamed and peeled

15 oz cooked organic black beans

15 oz organic corn kernels

6 organic baby carrots of 2 large carrots, finely chopped

1/2 organic cucumber, peeled and finely diced

1 Tbsp raw or roasted, salted sunflower seeds

1/2 organic red onion

2 cloves organic garlic, chopped

1 tsp powdered tyme

2 Tbsp vegetable oil

1 Tbsp white balsamic vinegar

1Tbsp warm water

1 Tbsp organic mustard

1 tsp organic agave

cooking spray

salt and white pepper to taste

Combine veggies, seeds and legumes in a bowl. Heat a medium pan. Coat with cooking spray. Place onion, garlic, thyme in the pan and sauté for 2 minutes. Combine liquid ingredients and salt and pepper and whisk together. Add vinaigrette and cooked spices to the salad. Mix until salad is well coated.

For a warm version, add all ingredients except for sunflower seeds and cucumber into the pan with the spices. Cook until warm, for 3-4 minutes. Remove from pan and place in large bowl. Add vinaigrette, seeds and cucumbers.

Eat to your heart’s content!

 

image_pdfimage_print