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–+ servings

Honey Mustard Black Beans Salad with Beets and Zucchini

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Imagine a colorful salad that brings together the earthiness of black beans, the sweetness of roasted beets, and the fresh crunch of zucchini, all nestled on a bed of mixed greens. This Honey Mustard Black Beans Salad isn't just a feast for the eyes; it's a delightful harmony of flavors. The honey mustard dressing adds a tangy sweetness, perfectly complementing the fresh mint leaves and the zesty lemon wedge that brightens the entire dish. Feel free to adjust the ingredients to suit your taste—swap in your favorite beans or greens, and enjoy making this salad your own!
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 4
Course: From the Episodes
Cuisine: Global
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 400 g black beans
  • 200 g cooked beets
  • 150 g zucchini
  • 150 g mixed greens
  • 60 g fresh mint leaves
  • Juice of 1 lemon
  • 3 tbsp honey
  • 2 tbsp Dijon mustard
  • 3 tbsp olive oil
  • to taste Salt and pepper
  • 100 g crumbled feta cheese optional
  • 1 medium sliced avocado optional

Equipment

  • Large mixing bowl
  • Chef's knife
  • Cutting board
  • Electric mixer (or whisk)
  • Measuring spoons

Method
 

  1. Begin by preparing the dressing. In a small bowl, whisk together the honey, Dijon mustard, olive oil, lemon juice, salt, and pepper until well combined. Set aside.
  2. In a large mixing bowl, combine the drained black beans, diced beets, and sliced zucchini. Gently toss to mix without mashing the beans.
  3. Add the mixed greens to the bowl and drizzle the honey mustard dressing over the salad.
  4. Toss gently, ensuring all ingredients are well coated with the dressing. Adjust seasoning with more salt or pepper if needed.
  5. Let the salad rest for about 5 minutes to let the flavors meld together.
  6. Just before serving, sprinkle fresh mint leaves on top, and if desired, add crumbled feta cheese or sliced avocado for extra flavor and texture.
  7. Serve immediately with lemon wedges on the side for an extra citrusy kick.

Nutrition

Calories: 280kcalCarbohydrates: 34gProtein: 10gFat: 12gSodium: 320mgPotassium: 600mgFiber: 9gSugar: 7gVitamin A: 2250IUVitamin C: 24mgCalcium: 90mgIron: 2.5mg

Notes

For a delightful twist, try using different grains like quinoa or farro as a base for this salad.
If you're not a fan of black beans, chickpeas or kidney beans would work beautifully too!
This salad is best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 3 days.
Just remember to keep the dressing separate until you're ready to serve to maintain the crispness of the greens.
Enjoy experimenting and making this dish your own!

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