Black Bean Salad

Fede took this picture of his first attempt. Looks great!

Posted by Annie.

This is an easy, adaptable and tangy-delicious salad. Federico made this for the first time last night, and I absolutely love it. The salad components can be kept separately and used to create little snack salads, too. I’m a huge fan, and it’s a great idea to keep around if you have vegetarian friends. Enjoy!

2 tablespoons fresh lime juice
1 tablespoon white wine vinegar
1 tablespoon honey
1/2 small jalapeño, seeded, deveined and chopped (optional)
1/2 teaspoon fine grain sea salt
1 small garlic clove
1/2 teaspoon mustard
1/4 cup extra virgin olive oil

2 -3 big handfuls baby arugula (or other salad greens), well washed and dried
3 cups cooked black beans
1/4 cup goat cheese, crumbled
1/3 cup sliced almonds

Start by making the dressing in a food processor. Combine the lime juice, vinegar, honey, jalapeño, salt, garlic and mustard and puree. Add the olive oil and puree until everything comes together. Taste and adjust with more salt, honey, or lime juice if needed. Set aside until you are ready to serve the salad. (This also keeps for days in an air-tight container in the fridge.)

Just before you are ready to serve the salad gently toss the arugula with a bit of the dressing. Arrange it on a platter or in a bowl. Now toss the beans and most of the almonds with a generous splash of the dressing. Arrange the beans on top of the arugula and finish by sprinkling with the remaining almonds and the crumbled cheese.

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Black Bean Salad

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