This easy, gluten-free, vegan salad can be made with any vegetables you have in the refrigerator, I prefer to use as many colors as possible for maximum phyto-nutrients. The dressing is divine and probably why my kids devour this meal!
Plus, with addition of the black beans, this salad really packs a nutritional punch.
It’s also a great meal prep option for lunch or dinner during the week. I served ours with spicy jerk chicken which went perfectly with the sweet dressing and strawberries. But it’s also very filling just as it is.
2 cups gluten free pasta (or regular)
1 tin of black beans - drained and rinsed
1/2 cup frozen sweetcorn - thawed with warm water and drained
2 green onions - finely chopped
1/2 cup cherry tomatoes - quartered
Small handful of kale - finely chopped (can also use spinach)
6/7 large strawberries - thinly sliced then halved
generous handful of parsley - finely chopped
1/2 carrot - either thinly sliced or thin strips using peeler
Salt (I used Himalayan pink salt)
4 tbsp Extra Virgin Olive Oil
8 tbsp Extra Virgin Olive oil
3 tbsp maple syrup
2 tbsp balsamic vinegar
2 tbsp Dijon mustard
pinch black pepper
Boil and cook pasta according to packet instructions.
Drain pasta and rinse with cold water.
Once excess water has drained off, transfer pasta to large salad bowl and add 4 tbsp of extra virgin olive oil and stir to stop pasta from sticking.
Add a 2/3 generous pinches of salt.
Add black beans and all chopped vegetables, strawberries and parsley to pasta.
In a jar, add remaining olive oil and dressing ingredients. Close lid tightly and shake vigourously for 10 seconds.
Pour dressing over salad and stir through to coat.
Ready to serve!
Cheese such as feta, would also be a welcome addition to this dish
The salad dressing will keep in the fridge for a least five days if you don’t use it all.
(We poured the dressing over the salad in our plates individually).