Black Bean Salad

Recipe at a glance:

Portfolio Diet Score: 4.5 points per serving

  • Nuts & Seeds: 1 point
  • Plant Protein: 2 points
  • Oils (MUFAs): 1.5 points

Nutrition Information

Calories511.8 kcalMonounsaturated Fat10.7 g
Protein20.7 gPolyunsaturated Fat6.5 g
Bean Protein18.3 gTotal Carbohydrate63.6 g
Soy Protein0 gDietary Fibre21.4 g
Fat20.7 gViscous Fibre0 g
Saturated Fat 1.9 g
(1 serving – 330 g): 1/2 recipe
Difficulty: Beginner Prep Time 15 min Total Time 15 mins Servings: 2 Calories: 534

Description

Portfolio Diet Score: 4.5 points per serving

  • Nuts & Seeds: 1 point
  • Plant Protein: 2 points
  • Oils (MUFAs): 1.5 point

Ingredients

Bean Salad

Roasted Chickpea Topping

Instructions

  1. In a large bowl, add the black beans, chopped red pepper, pumpkin seeds, canola oil, and vinegar. Mix.

  2. When ready to serve, mix in the roasted chickpeas. Save these for last to ensure they stay crunchy. 

Note

  • If you are trying this recipe with dry beans – soak and cook your beans and use 315g of cooked black beans for this recipe.

  • Roast your own chickpeas at home! Click here to link to the recipe for Roasted Chickpeas.

  • If you do not have time to make your own roasted chickpeas, find low sodium roasted chickpeas in store or use canned chickpeas without roasting!
  • Make the bean salad ahead of time and store portions in Tupperware or mason jars for easy, grab and go meals. Store in fridge for up to 3-4 days.
  • Reminder: store the roasted chickpeas separately at room temperature for optimal crunch.
Keywords: Nuts & Seeds, Plant Protein, Oils (MUFAs)

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