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.
Ingredients:
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
For dressing:
8 tbsp Extra Virgin Olive oil
3 tbsp maple syrup
2 tbsp balsamic vinegar
2 tbsp Dijon mustard
pinch black pepper
Directions:
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!
Tips:
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).
Enjoy!
