HEALTHY LIVING BY SABEEN
Super
salads
Sweet Potato Salad
Purple sweet potatoes with cucumber 🥒, strawberry 🍓, Iceberg lettuce, Fareekh with balsamic vinegar and almonds
Daikon Salad
With carrots 🥕 cucumber 🥒chickpea and cranberry. Dressing olive oil, freshly grounded pepper, balsamic and honey 🍯
Wild Rice Salad
Wild rice salad 🥗. Chopped cucumber 🥒, carrots, boiled, cold wild rice, Parsley, raisin and pumpkin seeds
BEAN
salad
PREP TIME
COOKING TIME
INGREDIENTS
DIRECTIONS
10 minutes
40 minutes
1 cup black-eyed beans
2-3 cups water
1 tbsp whole grain or dijon mustard
juice of 1/2 lime
1 tbsp apple cider vinegar
2 tbsps extra virgin olive oil
1/3 cup sun-dried tomatoes, finely chopped
1/4 cup parsley, diced
1/2 tsp sea salt, or more to taste
lettuce, arugula or spinach leaves (optional)
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If using dried peas, pour the black-eyed peas into a bowl and cover with fresh water. Leave to soak for at least 4 hours, preferably overnight.
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Rinse and drain beans. Add beans and water in a pot with a lid and bring to a boil. The water should be about one inch higher than the beans. Once boiling, reduce to a simmer, tilting the lid slightly to allow steam to escape and leave to cook for about 40 minutes or until tender. Add more water, if necessary, until beans are tender.
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Drain beans. To make the dressing, whisk together the mustard, lime juice, vinegar, salt and oil in a bowl.
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In a large bowl, combine the beans, sun-dried tomatoes, and parsley. Pour some of the dressing over the beans (about half) and mix well. Add more dressing and/or sea salt to taste. This salad is delicious on its own or served over lettuce, arugula or spinach leaves. You can toss the greens with any leftover dressing, or with a little more olive oil.
NOTES
Prep-note:
Bean Soaking Time: 4-8 hours