Sesame and ginger-infused dressing breathes new life into this black bean salad, taking it in a deliciously different direction. Dive into the flavours of Asia with a salad that can serve as both side dish and healthy lunch.
The versatility of bean salads also means that they can be enjoyed in many ways–in pitas, on crostini, as well as plain on a plate. I also tried scooping up the salad with crisp rice crackers, which made the carb lover in me happy.
Another reason to love beans is that there’s not the risk of the lovely colours turning brown, as lettuce does. Furthermore, in these temperatures, any leafy vegetables I buy are at risk of freezing and wilting by the time they get from the store to my kitchen. Flavourful salads from the pantry are an easier way for me and my family to eat well during winter’s coldest months.
If you are unsure about the radishes, it’s fine to leave them out. Not everyone is a fan of their slightly bitter crunch. I added diced carrots later and preferred the salad with both carrots and radishes. Feel free to customize your salad too.
Sesame Black Bean Salad
For the salad:
- 2 cups cooked and drained black beans (or one 400 mL can)
- 1/2 cup red or yellow sweet bell pepper (capsicum)
- 2 radishes, diced, optional
- 1/2 cup carrots, optional
- 2 green onions, chopped
- 1 Tablespoon sesame seeds
- 1 Tablespoon fresh cilantro (coriander), optional
For the dressing:
- 1/2 teaspoon sea salt
- 1 teaspoon rice vinegar, plus more to taste
- 1 teaspoon fresh lime juice
- 1/2 to 1 teaspoon pure honey or maple syrup
- 1 +1/2 teaspoons sesame oil
- 1/2 teaspoon ground ginger