Black Bean & Raw Veggie Salad
Arugula and crunchy cucumber and peppers topped with black beans, tahini and pumpkin seeds.
- 80 grams Arugula
- Half Small Cucumber
- 50 grams Cherry Tomatoes
- 140 grams Black Beans, Canned (Drained) -
- 2 tbsps Pumpkin Seeds, Unshelled, Unsalted
- 3 Sweet Mini Peppers (about 90 grams)
- 2 tsps Tahini
Drain and rinse the back beans. Set aside.
Wash the arugula. Transfer to the bowl you’ll be using.
Wash the cucumber, tomatoes and mini peppers. Chop as preferred. Transfer the chopped veggies to the arugula bowl.
Top with the rinsed black beans, tahini and pumpkin seeds. Season with salt and pepper, or herb/spice seasoning of your choice.