Pantry staples combined with a few fresh ingredients…I usually have a sweet potato or two kicking around in the pantry and couscous and cans of black beans always. Same for edamame in the freezer. And with the last of the spinach from the greenhouse, the abundance of mint out in the perennial bed and a smidge of volunteer basil we had in the greenhouse (it had self-planted into one of the citrus pots), I created this colorful, super healthy salad.
So much fresh flavor going on in this oil-free, plant-based salad!
- 1 Tbsp. rice wine vinegar
- 2 Tbsp. fresh lime juice
- 1/2 tsp. agave nectar (or your favorite sweetener)
- 1 tsp. low sodium tamari or soy sauce
- 1 tsp. white miso paste
- 1/4–1/2 tsp. chile garlic paste
- 2 cloves garlic, minced
- 1/2 tsp. fresh grated ginger
- dash black pepper
- 2 sweet potatoes, roasted, cooled, peeled and cut into chunks
- 1 15 ounce can black beans, rinsed and drained
- 3/4 cup edamame (thawed if frozen)
- 2 Tbsp. red onion, chopped
- 2/3 cup (dry) whole wheat couscous, cooked and well-drained
- 2 Tbsp. fresh cilantro, chopped
- 2 Tbsp. fresh mint, chopped
- 2 Tbsp. fresh basil, chopped
- 4 cups fresh spinach, torn or chopped
- Whisk together all dressing ingredients together and set aside.
- Gently stir all of the salad ingredients – except the spinach – together, then add the dressing and stir again. Divide the spinach between four big plates or bowls and top with the salad.
- Serving Size: 4
- Calories: 307
- Sugar: 4
- Sodium: 205
- Fat: 2
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 59
- Protein: 15
- Cholesterol: 0
For a quick side dish, I mixed together a splash of vegetable broth, soy sauce, white miso paste, ground black pepper and a clove of garlic (minced) and tossed in two sliced two zucchinis. Baked it at 425F until the zukes were tender (turning now and again). Pretty durn tasty.