May 23, 2013

Black Bean Salad with Southwestern Ranch Style Dressing

Everyday over the breakfast table, my son asks me what I am going to have for lunch. Usually when I say it is some kind of salad he just says 'cool' :) But this one a got a ''wooooww' and he also requested if I can make it for dinner instead of lunch, so that he can have it too. I had to agree and he says that it is his favorite salad now :)


Southwestern Ranch Style Dressing:

  • Raw cashew nuts - 2 Tbs - soaked for couple of hours
  • Raw Almonds - 2 Tbs- soaked for couple of hours
  • Mexican red chilly -1
  • Lemon juice - 1/4 cup
  • Garlic - 1 clove
  • Raisins - 1 heaping Tbs.
  • Dried oregano - 1 tsp.
  • Sea salt - 1/2 tsp
  • Black mustard seeds - 1/4 tsp.
  • Filtered water - 1/2 - 1 cup (adjust based on the required consistency)
  • Yellow pepper - 1/2 cup chopped 
  • Celery - 1/4 cup chopped - optional

  • Add everything except the chopped veggies and oregano to a blender jar. Puree till nice and creamy. 
  • Add chopped veggies and pulse on low speed till chunky. At the end add oregano and run for a few seconds on low speed. 
  • Transfer to glass container and let it stand for 15 - 30 minutes before you serve.
  • This is about 4 servings.


Black Bean salad:


  • Black bean - 1 cup - soaked for 12 hours, cooked and cooled
  • Purple cabbage - 1/2 cup
  • Onion - 1 chopped and tossed with lemon juice
  • Red Pepper - 1 - chopped
  • Yellow pepper - 1 chopped
  • Spinach - 1 cup chopped
  • Cilantro -  1/2 cup chopped
  • Avocado - 1 chopped
  • Pumpkin seeds - a handful


  • Toss everything together. Serve with dressing on the side.






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