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–+ servings

Cumin Lime Kidney Beans Salad with Zucchini and Cauliflower

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Welcome to a vibrant and nourishing dish that’s perfect for boosting your milk supply while keeping your taste buds satisfied! This colorful salad features a delightful mix of arugula, zucchini, and cauliflower, all beautifully topped with kidney beans for that satisfying texture. The zingy cumin-lime dressing adds a fresh twist, while mint leaves and a sprinkle of sesame seeds lend an unforgettable flavor to each bite. Feel free to mix and match with your favorite greens or add in other veggies you love! Cooking should be fun, so make this salad your own!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4
Course: Milk-Boosting Food Breastfeedi
Cuisine: Contemporary Vegetarian
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 200 g arugula
  • 150 g zucchini, diced
  • 150 g cauliflower, chopped into florets
  • 240 g canned kidney beans, drained and rinsed
  • 30 ml olive oil
  • Juice of 1 lime
  • 1 tsp ground cumin
  • Salt and pepper, to taste
  • 20 g fresh mint leaves, chopped
  • 10 g sesame seeds, for garnish
  • Cherry tomatoes, halved optional
  • Avocado slices optional

Equipment

  • Large mixing bowl
  • Chef's knife
  • Cutting board
  • Cooking pot (for blanching cauliflower)
  • Large serving platter

Method
 

  1. Begin by preparing the cauliflower. Bring a pot of water to a boil. Blanch the cauliflower florets for 3-4 minutes until just tender. Drain and transfer to a bowl of ice water to stop cooking, then drain again after 1 minute.
  2. In a large mixing bowl, combine the arugula, diced zucchini, blanched cauliflower, and kidney beans.
  3. In a small bowl, whisk together the olive oil, lime juice, ground cumin, salt, and pepper to create a dressing. Adjust seasoning to your taste.
  4. Pour the dressing over the salad mixture and toss gently until everything is well coated.
  5. Let the salad rest for about 5 minutes to allow the flavors to meld.
  6. Before serving, garnish the salad with fresh mint leaves and a sprinkle of sesame seeds. Serve chilled or at room temperature.

Nutrition

Calories: 220kcalCarbohydrates: 32gProtein: 9gFat: 8gSodium: 240mgPotassium: 600mgFiber: 8gSugar: 2gVitamin A: 3000IUVitamin C: 40mgCalcium: 80mgIron: 3mg

Notes

Feel free to swap out the kidney beans for black beans or chickpeas if you prefer a different flavor!
This salad is incredibly versatile, so don’t hesitate to add any of your favorite seasonal vegetables or even some grilled chicken for added protein.
To store leftovers, keep the salad in an airtight container in the fridge for up to 24 hours.
If you’re serving it later, consider adding the dressing just before eating to keep everything crisp and fresh.
Enjoy your culinary creation!

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