Easy Vegan Meal Prep | Miso Black Bean Salad Recipe
Course: Vegan RecipesCuisine: Fusion CuisineDifficulty: Easy2
servings5
minutes1
hourLooking for a cozy, nutritious vegan salad that’s simple to make? In today’s recipe, I’ll show you how to create a delicious Miso Black Bean Salad with fresh baby leaves, crunchy radishes, and a homemade mustard dressing. Perfect for a light lunch, meal prep, or a wholesome dinner.
🌿 100% plant-based
🌿 Packed with protein and fiber
🌿 Comforting, yet refreshing
Make your kitchen a calming place and enjoy healthy cooking with me!
Ingredients
- ➡️For the salad
150 g black beans, washed
350 ml water
1 tsp white miso paste
90 g baby leaf mix (wild rocket, baby spinach, baby red chard, baby red lettuce)
2 red radishes, thinly sliced
10 g pumpkin seeds
2 tortillas, toasted and cut into triangles
Ground rock salt, to taste
Ground black pepper, to taste
- ➡️For the Dressing:
1 tsp Dijon mustard
2 tsp balsamic vinegar
3 tsp extra virgin olive oil
Ground rock salt, to taste
Ground black pepper, to taste
Directions
- Place the black beans and water in a saucepan and bring to a boil. Add the white miso paste and stir until it dissolves. Reduce the heat to low, cover with a lid and simmer for about 1 hour, or until the beans are tender.
- Once the beans are tender, season them with ground rock salt and ground black pepper to taste. Stir in a dash of extra virgin olive oil, mix well, and set aside.
- Meanwhile, prepare the dressing by mixing the Dijon mustard, balsamic vinegar, extra virgin olive oil, ground rock salt, and ground black pepper in a small bowl until well combined. Set the dressing aside.
- Assemble the salad by combining the cooked black beans with the baby leaf mix in a large bowl. Pour the dressing over the salad and toss gently to coat the ingredients evenly.
- Divide the salad between serving bowls. Garnish with the sliced radishes, pumpkin seeds, and toasted tortilla triangles. Serve immediately.
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