black bean salad with mint

Minty black bean salad from My new roots

This minty black bean salad is not what you think. It is much more interesting and much, much bigger than you think! My new roots surprised me with an idea for lunch salad for a really big crowd…I am talking about 20 to 30 people. When you take a look at the recipe you will see that it is far easier to prepare such a giant salad than you maybe think. Don’t be afraid to feed a lot of friends…You just need a bigger bowl and bigger portions of ingredients, that’s all. And with this minty black bean salad you will definitely blow their minds away! It is a crazy salad…In the good way. 🙂

I am showing you here a summary of the recipe: the main ingredients and very basic instructions. Take a look at the original recipe, if you want to cook it perfectly.

Note: The beautiful photos are property of My new roots.

Minty black bean salad from My new roots
Minty black bean salad from My new roots
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  1. black beans
  2. quinoa
  3. fennel bulbs
  4. radicchio
  5. radishes
  6. green onions
  7. mint
  8. flat-leaf parsley
  9. sunflower
  10. Dressing:
  11. lemon juice
  12. lime juice
  13. garlic
  14. sea salt
  15. cold-pressed olive oil
  16. maple syrup (or liquid honey)
  17. cayenne pepper

  • Let the black beans and quinoa soak for at least 8 hours, or overnight.
  • Boil the beans and let them cool.
  • Do the same with the quinoa.
  • Mix all the ingredients in a jar and shake the jar. This is for the dressing.
  • Slice the fennel bulb into very thin strips.
  • Marinate it with the dressing.
  • Add thinly sliced radish and green onions, toss them.
  • Add the black beans and quinoa
  • Add the remaining dressing
  • Mix everything.
  • Marinate it for 20 to 30 minutes.
  • Add the chopped herbs and radicchio. Mix again and the season.
  • Sprinkle sprouts on top.

; Yield: 25-30 serves

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