Sirve:
10 - 12 servings as a side dish
Pieza:
Saladmaster Food Processor
3.5 Qt. Double Walled Bowl
Contribuido por:
Cathy Vogt
Certified Health Coach & Natural Foods Chef
Ingredientes
Descripción de la Receta:
This easy to make salad is a nice addition to any barbecue or gathering. Serve this as a vegan or vegetarian main dish or pair it with grilled tofu, tempeh, fish, chicken or burgers.
1⁄2
small head
green or red cabbage, sliced, use Cone #4
1
medium
zucchini (3⁄4 pound), trimmed and scrubbed, use Cone #2
1
medium
yellow summer squash (3⁄4 pound), trimmed and scrubbed, use Cone #2
2
cups
cherry tomatoes or small heirloom tomatoes, cut in half
(298
g)
4
scallions, white and green part, trimmed and minced
15
ounces
black beans, drained and rinsed
(425
g)
1
tablespoon
minced jalapeño
(15
g)
1⁄4
cup
fresh parsley or cilantro leaves, chopped
(15
g)
4
tablespoons
olive oil
(60
ml)
4
tablespoons
apple cider vinegar
(60
ml)
1
teaspoon
sea salt
(6
g)
1
teaspoon
cumin powder
(3
g)
Preparación :
- Using the food processor, process cabbage, zucchini and yellow squash directly into a large mixing bowl.
- Add tomatoes, scallions, black beans, jalapeños and herbs. Stir to combine.
- Just before serving, add olive oil, vinegar, salt and cumin. Stir to combine.
- Taste and add any additional seasonings as desired.
Consejos:
- Substitute red onions for minced scallions.
- Top salad with shredded sharp cheddar cheese.
- Refrigerate salad until ready to serve. Adding the dressing right before serving will maintain a nice crisp and crunchy texture.
Preparación
Consejos
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