Harissa Black Beans Salad with Cauliflower and Cucumber
Sumptuous and vibrant, this Harissa Black Beans Salad with Cauliflower and Cucumber is the perfect addition to your summer menu. Picture a large bowl brimming with fresh baby spinach, crisp cauliflower, and refreshing cucumber, all generously topped with hearty black beans. The salad is brought to life with a zesty harissa dressing that packs a punch. Finish with a sprinkle of fresh dill and a wedge of lemon on the side for that extra burst of flavor. Feel free to add your own twist or substitute ingredients as you please—we want this to be your favorite summer salad!
Ingredients
Equipment
Method
- Begin by bringing a pot of salted water to a boil. Add the cauliflower florets and blanch for about 3–4 minutes until just tender. Drain and set aside to cool.
- In a large mixing bowl, combine the baby spinach, cooled cauliflower, diced cucumber, and black beans.
- In a small bowl or jar, mix together the harissa paste, olive oil, and lemon juice. Season with salt and pepper to taste.
- Drizzle the harissa dressing over the salad ingredients and gently toss to coat everything evenly.
- Serve the salad in bowls, garnishing with fresh dill and a lemon wedge on the side. Enjoy immediately or let it sit for a few minutes for the flavors to meld together.
Nutrition
Notes
Feel free to get creative with this salad! If you're looking for a twist, avocado slices add a lovely creaminess, and feta can bring in a salty kick that pairs beautifully with the harissa. If you don’t have harissa paste on hand, a mixture of paprika and cayenne pepper with some olive oil can also work in its place. This salad keeps well in the fridge for up to two days; however, it's best enjoyed fresh. If you plan to store leftovers, I recommend keeping the dressing separate to maintain the crisp texture of the vegetables. Enjoy your culinary adventure!
