Creamy Curry Veggie & Black Bean Salad

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Summer is in full swing with no shortage of fresh vegetables to get creative with.  This salad pulls once serious punch of flavour.   Super-duper healthy — your body is going to love you for this one!  Make sure you pack the leftovers for your lunch the next day. Your taste buds are in for a treat!  If you’re going to serve this salad with something else, I would suggest a dish with a milder flavour.

I used a vegetable sprializer to make the zucchini and carrot noodles.  If you’re a kitchen person like me, the spiralizer is great gadget for your fresh vegetables.  Vegans and vegetarians would get a tonne of use out of it.

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Red Pepper, Zucchini, Carrots, Cabbage, Black Beans, Tahini, Cilantro, Lime Juice, Curry Powder, Maple Syrup and Salt.

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In a large mixing bowl combine Tahini, Lime Juice, Curry Powder and Maple Syrup.  Add 2-4 Tbsp Water to get a salad dressing consistency.

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Thinly slice the Cabbage.  I had my slice set at the number 1 setting.

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Red Pepper sliced on the number 2 setting

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Sprialized Zucchini or julienne.  Do the same with the Carrots.

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Add all the prepared veggies on the salad dressing.  Thoroughly mix to combine.

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Creamy Curry Veggie & Black Bean Salad
Author: 
Recipe type: Salad
Cuisine: Indian
Prep time: 
Total time: 
Serves: 6
 
This flavourful saucy salad is a nice change from our everyday leafy variety.
Ingredients
  • 1 cup Green Cabbage, thinly sliced
  • 1 Red Bell Pepper, thinly sliced
  • 2 Carrots, spiralized or julienned
  • 2 Zucchinis, medium, spiralized or julienned
  • ¼ cup Cilantro (or mint), chopped
  • 1 can Black Beans or Chickpeas, drained and rinsed (optional)
  • Salt, to taste
  • Cashews, finely chopped for garnish (optional)
SALAD DRESSING
  • ⅓ cup Tahini (or other nut butter)
  • 2 tbsp Lime Juice
  • 3 tbsp Maple Syrup (or agave)
  • 2 tsp Mild Curry Powder
  • 2-4 Tbsp Water (as needed)
Instructions
  1. In a large bowl, mix all Dressing Ingredients, adding just enough water to thin it out to a thick dressing consistency.
  2. Add the Prepared Veggies and Beans to the bowl. Mix until well coated with the dressing. I ended up using my hands to coat the vegetables.
  3. Season with salt and garnish with finely chopped Cashews.