KALE, BLACK BEAN AND PUMPKIN SEED SALAD
Steps:
- 1 Cover beans with water in large pot and bring to boil. 2. Cut slits in onion and insert bay leaf and clove, add to pot. 3. Turn heat down and let beans bubble gently, cover, stir occasionally. 4. When beans begin to soften (30-40 minutes or longer, depending on length of soak), add salt, pepper and chopped kale (and water if necessary). Cook 20-30 minutes until beans and kale are tender. Add garlic and stir. 5. Remove the onion. With laddle, remove excess water (or strain but make sure to retain some of the cooking liquid, and add back to beans & kale). 6. Let cool. Taste and adjust seasoning. 7. Add pumpkin seeds and pumpkin seed oil. Mix and serve. (When making ahead, refridgerate after step 6).
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Nnamdi Uwaemenam
[email protected]Meh.
Donut
[email protected]Easy to make and packed with flavor. I used quinoa instead of rice and it turned out great.
Mukesh Gupta
[email protected]Delicious and healthy! I added some grilled chicken to mine for extra protein. The dressing was tangy and flavorful.
Shy Tall
[email protected]This salad was a hit at my last potluck! The combination of kale, black beans, pumpkin seeds, and dressing was delicious. I especially loved the crunch from the pumpkin seeds. I will definitely be making this salad again.