black bean tomato salad

July 5, 2011
In need of a holiday detox?  We all know and love the fact that the Fourth of July weekend centers around the grill and yummy desserts like this bubbling out of the kitchen.  But when real life rolls back around, it's time to get your mind and body back in gear.  This is my salad for such a wish.  While it's healthy and packed with nutrients, it does not at all lack in flavor.
I'm planning to take my first Bikram Yoga class this afternoon.  I was warned not to eat anything 3-4 hours before my first few classes until I know that my body can handle it.   They obviously don't know that I'm a grazer and nibble all day long.  Either way, wish me luck for my work out in 105 degree heat!
Black Bean Tomato Salad
vegan, gluten-free
1 cup cooked brown rice
1 can black beans
1/2 cup baby spinach, coarsely chopped
1/4 cup yellow onion, finely chopped
1/8 cup chives, finely chopped
1 cup cherry tomatoes
1 tablespoon sesame oil
1/4 teaspoon garlic powder
1/8 teaspoon cumin
1/4 teaspoon sea salt

  1. In a small bowl, whisk together sesame oil, garlic powder, cumin and salt; Set aside.
  2. Add all other ingredients into large bowl.  Add dressing and carefully stir until well incorporated.  

4 comments:

pembe kekik said...

a very delicious summer recipe:)

Kelly said...

This salad looks incredibly delicious and so perfect for the summer! Definitely saving this recipe :)

The World Tour said...

Aaah, I love this one, refreshing and light.. thanks for sharing.

xoxo

T from THE WORLD TOUR
A couple of lovers sailing around the world.
http://sailingaroundtheglobe.blogspot.com

Bunny said...

I made this last night... Kyle absolutely hates brown rice, but he loved it with this recipe! I pretty much love anything with sesame oil!!! Thanks, Buns! This one's a keeper for sure!

I wanted to make the Avocado chocolate pudding, but I can't have raw agave nectar since it's unpasteurized. Is there a substitute I can use?

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