Warm Carrot and Adzuki Bean Salad - 30g Carbs, 11g Fiber, 5g Sugar
From: Vegetarian Times - April/May 2015 p.69
The combination of sweet and spicy roasted carrots, earthy adzuki beans, and tangy dressing is a taste sensation.
Serves: 6
> Salad
7 large carrots, sliced diagonally into 3/8-inch-thick ovals
2 Tbs. olive oil
1 1/2 tsp paprika
1 1/2 tsp ground cumin
1/2 tsp cayenne pepper
1 1/2 cups cooked adzuki beans
1 Tbsp red wine vinegar
5 cups baby spinach leaves
1 large avocado, sliced
1 Tbsp thinly sliced red jalapeno chile
1 cup cilantro leaves
> Dressing
1 cup cilantro leaves, finely chopped
1/4 cup mint, finely chopped
1/4 cup olive oil
3 Tbsp fresh lime juice
1 Tbsp red wine vinegar
1 clove garlic, minced (1 tsp)
1/8 tsp ground cumin
1. To make Salad: Preheat oven to 400°F. Line rimmed baking sheet with parchment paper.
2. Toss carrots with oil, paprika, cumin, and cayenne in large bowl. Spread on prepared baking sheet, and roast 40 to 45 minutes, or until beginning to brown. Cool.
3. Toss adzuki beans with vinegar in bowl.
4. To make Dressing: whisk together all ingredients, and season with salt and pepper, if desired.
5. Place spinach on large platter. Top with carrots, beans, and avocado. Drizzle with Dressing, and sprinkle with sliced chile and cilantro leaves.
Servings: 6
Serving Size: 1 cup
Nutrition per Serving: 317 Calories, 20g Total Fat, 3g Saturated Fat, 0mg Cholesterol, 7g Protein, 104mg Sodium, 30g Carbs, 11g Fiber, 5g Sugar
Posted by: chefgloria1030@yahoo.com
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