Name: Tomato Basil Black Beans Salad with Eggplant and Mushrooms
Prep time: 15 min
Cook time: 25 min
Total time: 45 min
Ingredients: 200 g mixed salad greens; 150 g eggplant, diced; 100 g mushrooms, sliced; 400 g black beans (canned), drained and rinsed; 150 g cherry tomatoes, halved; 30 ml olive oil; 30 ml balsamic vinegar; 5 g fresh basil, chopped; 10 g fresh mint, chopped; 10 g sesame seeds; Salt and pepper to taste; 1 ripe avocado, sliced (for added creaminess) (optional)

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Tomato Basil Black Beans Salad with Eggplant and Mushrooms

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Dive into a delightful bowl of freshness with this Tomato Basil Black Beans Salad! Packed with vibrant mixed greens, tender roasted eggplant, and flavorful mushrooms, this hearty salad is a perfect medley of textures and tastes. The zesty tomato basil dressing ties it all together, while a sprinkle of fresh mint and sesame seeds adds an extra layer of flavor. Feel free to mix it up with your favorite greens or add some avocado if you're feeling adventurous!

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Prep Time 15

Cook Time 25

Total Time 45

Servings: 4

Course: Filling

Cuisine: Global

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

200 g mixed salad greens
150 g eggplant, diced
100 g mushrooms, sliced
400 g black beans (canned), drained and rinsed
150 g cherry tomatoes, halved
30 ml olive oil
30 ml balsamic vinegar
5 g fresh basil, chopped
10 g fresh mint, chopped
10 g sesame seeds
Salt and pepper to taste
1 ripe avocado, sliced (for added creaminess) optional

Equipment

Baking tray
Chef's knife
Heatproof mixing bowl
Grill pan (for eggplant and mushrooms)

Method

Preheat your oven to 200°C (400°F).
On a baking tray, toss the diced eggplant and sliced mushrooms with olive oil, salt, and pepper. Spread them out evenly and roast in the oven for 20 minutes or until golden and tender.
While the veggies are roasting, in a large mixing bowl, combine the mixed salad greens, halved cherry tomatoes, and black beans.
Once roasted, allow the eggplant and mushrooms to cool for a few minutes before adding them to the salad bowl.
For the dressing, whisk together balsamic vinegar, fresh chopped basil, and a pinch of salt and pepper in a small bowl.
Drizzle the dressing over the salad and toss gently to combine.
Garnish with fresh chopped mint and a sprinkle of sesame seeds before serving.
If using, add sliced avocado on top for an extra touch.

Nutrition

Calories: 250kcalCarbohydrates: 32gProtein: 9gFat: 10gSodium: 200mgPotassium: 600mgFiber: 12gSugar: 4gVitamin A: 300IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Notes

Don't shy away from experimenting with this salad! Substitute the eggplant with zucchini or add some roasted bell peppers for a different twist.
If you're planning to make it ahead for meal prep, simply keep the dressing separate until serving to maintain the freshness of your greens.
Enjoy it chilled or at room temperature, making it perfect for a picnic!

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Tomato Basil Black Beans Salad with Eggplant and Mushrooms