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–+ servings

Curry Spice Black Beans Salad with Tomatoes and Mushrooms

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Welcome to a refreshing and vibrant dish that brings together the earthiness of black beans, juicy tomatoes, and savory mushrooms, all set atop a bed of crisp arugula. This Curry Spice Black Beans Salad is dressed with a unique blend of spices that adds warmth and depth to the salad. Perfect for a light lunch or a side dish at dinner, it’s a great way to enjoy a colorful mix of flavors! Feel free to tweak the ingredients according to your preferences or what you have on hand.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4
Course: Budget-Friendly
Cuisine: International
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 200 g canned black beans
  • 150 g cherry tomatoes
  • 150 g mushrooms
  • 150 g arugula
  • 60 g fresh parsley
  • 1 lime
  • 2 tbsp olive oil optional
  • 1 tbsp apple cider vinegar optional
  • 1 tsp curry powder optional
  • 1 tsp ground cumin optional
  • to taste Salt and pepper optional

Equipment

  • Heatproof mixing bowl
  • Chef's knife
  • Serving dishes (for presentation)
  • salad spinner

Method
 

  1. In a large mixing bowl, combine the black beans, cherry tomatoes, and sliced mushrooms, stirring gently.
  2. Add the arugula to the bowl, making sure not to crush the leaves.
  3. In a separate small bowl, whisk together the olive oil, apple cider vinegar, curry powder, ground cumin, salt, and pepper until well combined.
  4. Pour the dressing over the salad mixture and toss gently to coat all the ingredients without bruising the arugula.
  5. Allow the salad to rest for about 5 minutes, letting the flavors meld together.
  6. Transfer the salad to a serving dish and garnish with fresh parsley and lime wedges on the side.
  7. Serve immediately and enjoy!

Nutrition

Calories: 220kcalCarbohydrates: 32gProtein: 8gFat: 8gSodium: 210mgPotassium: 450mgFiber: 10gSugar: 2gVitamin A: 1200IUVitamin C: 25mgCalcium: 70mgIron: 2mg

Notes

Feel free to use different beans if black beans are not your preference – chickpeas or kidney beans work wonderfully too!
You can also experiment with the spices to create a blend that suits your tastebuds.
This salad is best served fresh but can be stored in an airtight container in the refrigerator for up to 2 days.
If preparing in advance, keep the dressing separate until you’re ready to serve to maintain freshness.
Enjoy your cooking adventure!

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