Did you happen to catch the Skinny Taste Mediterranean Bean Salad recipe a few weeks ago? It caught my eye. I kept seeing it pop up on my facebook news feed and pinterest. I finally made it….with a couple changes. And it’s Kaia friendly! Whoop Whoop!
This bean + veggie salad is light + fresh, using lemon juice and fresh herbs.
Here’s what you’ll need:
- 1 can garbanzo beans, drained + rinsed
- 1 can black beans, drained + rinsed
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, thinly sliced
- 1/4 cup chopped fresh parsley
- 1 1/2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1/2 tablespoon sugar
- 1 lemon, juiced
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 english cucumber
Directions:
In a large bowl, combine beans + tomatoes + onion + parsley.
Spiralize cucumber. Or chop if you don’t have a spiralizer. Although, I really think you need one 🙂 I love mine. More about that in a minute.
Add spiralized or chopped cucumber to beans + tomatoes.
For dressing:
In a small bowl, whisk olive oil + lemon juice + red wine vinegar + sugar until smooth.
Pour dressing over salad. Add salt + pepper and toss. Allow to sit in fridge for 30 minutes for flavors to combine.
That’s it folks. You will love this salad. It’s easy! I enjoyed it for lunch of a bed of greens and it was perfect.
Nutrition Info:
6 servings, 3/4 cup each
175 calories, 4.5 grams fat, 26 grams carbohydrates, 9 grams fiber, 8 grams protein
Now let’s chat about the spiralizer. Do you follow Inspiralized on Instagram? Click here and check out her page for yourself. Homegirl can spiralize ANYTHING and make it look bomb. Here website is just as yummy. Check it out here. She also sells her very own version of the Spiralizer and cookbooks. Can you tell I kinda dig her?
I love how Ali’s of Inspiralized beaks it down:
Spiralizing is the art of turning vegetables and fruits into noodles. Simple as that, but so revolutionary. Spiralized vegetable pasta or “Inspiralized” pasta is inherently gluten-free, paleo, vegan and vegetarian friendly, low carb friendly, and of course, it’s a cleaner, more wholesome way to eat. Spiralized pasta is not only nutritious and filling, it’s easy to make. Spiralizing is for all ages, diet lifestyles and skill levels. The spiralizer allows you to transform a healthy, low-calorie, low-carb vegetable into a giant bowl of pasta! Top with the right sauce and protein and you’ve got a delicious meal that won’t break the diet bank– in minutes.
Check out these recipes that I have on my must made soon list:
The Best Chicken Zucchini Noodle Soup, Ever!
I have yet to make this, and I don’t know why….it looks amazeballs!
Avocado-Basil Zucchini Noodles with Chile-Lime Shrimp & Corn
OMG these soups have me jonesing for falllllll….
JALAPENO-LIME CHICKEN, BEAN & AVOCADO ZUCCHINI NOODLE SOUP
I love a good kitchen gadget. But, if it’s one that I wont be using on a daily, then I also like a good deal on said gadget. Do you feel me?
Check out this hand-held Veggetti. I’m sure you’ve seen it and all the fancy tricks on TV, right? This will give you the veggie noodle of your dreams. Best part, you get a bang for your buck. $10 for this bad boy.
Thanks to my Mama, I personally own the Veggetti Pro. Same idea as the handheld, just a few more bells and whistles. The Pro comes with 3 different blades that allow for slicing (think veggie chips), julienne strips (great for stir-fry) and the option to make thick or thin veggie noodles. I’ve made sweet potato chips, apple chips, apple coleslaw and veggie noodles. The Pro is much larger, that’s the only downfall I can think of. You can snag one of these for $20.00.
If you’ve got a great veggie noodle recipe, please please please share! And if you try out any of these recipes – send me your feedback 🙂
xoxo stacyb
