Aug 21, 2017

Skinny Mexican Bean Salad


80 gr. mesclun salad greens,
2 tbsp corn,
1 chili pepper and yellow capsicum,
1/2 onion,
1 small radish,
1 tsp sesame,
1 tsp dried mint,
2 tbsp green lentils,
2 tbsp mexican bean,
1-2  garlic cloves,
5-6 cherry tomatoes,
2 tbsp orange juice,
1/2 lime juice,
1 tbsp pomegranate syrup,
2 tbsp walnut oil,
2 tbsp soy sauce.


1. Wash and bring to boil beans and lentils for 20-30 minutes on medium heat.

2.  In a large saucepan, stir together chopped onion, cutted capsicums, garlic, tomatoes, soy sauce, walnut oil and corn until they are caramelized. It takes about 3-4 minutes. on low heat.

3. Wash, strain and place mesclun greens in a large plate.

4. Add lentils, beans into the saucepan and mix with caramelized vegetables.

5. Place mixture on to the greens. Pour pomegaranate syrup, orange and lime juice.

6. Garnish with sesame and mint.


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