Last Five Salads: Follow me to Bean Town!

By continuing this series of salad posts on my crusade to stomp out the myth that all salads are sad, sacks of veggies who are worthless and boring I have inadvertently taken on a personal challenge to expand the variety of salads I eat. This is where the beans come in. They sometimes make you toot. But that is their job technically and you should love them for it. The average American is fiber deficient. What are the risks? Constipation, high blood pressure, diabetes, cardiovascular disease, cancer, and obesity. Womp womp. I'm all set thanks. If you're down to head to Bean Town follow me! 

Salad #4

Salad #4

1. Magic Lima Bean Cool-down Salad

  • dry lima beans- soak overnight (3:1 water to bean ratio plus some salt), rinse a few times until the water is clear, cover with water in a pot and turn the heat down once they boil, then cook for 30 minutes while stirring occasionally. 
  • a generous amount of red wine vinegar that will season the salad, but not make your tongue curl up and runaway (add gradually!)
  • a splash of olive oil
  • diced carrots
  • diced cucumber
  • diced shallot
  • a handful of rinsed chickpeas from a can
  • sea salt and pepper to season

2. Lemon Garlic Fist Pump Salad

  • chopped spinach (my preference to chop it-not required)
  • chopped green beans
  • one sliced bosc pear
  • canned, drained artichokes
  • rinsed, drained chickpeas
  • dressing: lemon zest, lemon juice, olive oil, and minced garlic (one clove or half if it's a plump one)

3. Plantain-Avo-Pom-Bean Salad

  • chopped spinach (my preference to chop it-not required)
  • half an avocado
  • pomegranate seeds
  • leftover maduros (cooked sweet plantains)
  • black beans rinsed, drained, then lightly seasoned with sea salt and pepper
  • drizzle of olive oil

4. Zoodle Doodle Salad (if you're ready for a break from beans)

  • 2 small zucchinis (sliced or spiralized)
  • 1 carrot, peeled and sliced
  • pomegranate seeds
  • dressing: half an avocado mixed with a small splash of apple cider vinegar, a few splashes of olive oil, and lemon juice

5. Black Bean Salsa Bowl Salad

  • arugula
  • 2 carrots, peeled and sliced
  • 1 clementine
  • pepitas
  • a light splash of olive oil
  • black beans rinsed, drained, then lightly seasoned with sea salt and pepper
  • a serving of roasted spaghetti squash
  • lightly salted plantain chips
  • cherry tomatoes
  • spicy mango salsa (add right before serving)