Pantry stapes combined with a few fresh ingredients…I usually have a sweet potato or two kicking around in the pantry and couscous and cans of black beans always. Same for edamame in the freezer. And with the last of the spinach from the greenhouse, the abundance of mint out in the perennial bed and a smidge of volunteer basil we had in the greenhouse (it had self-planted into one of the citrus pots), I created this colorful, super healthy salad.
Sweet Potato, Black Bean & Couscous Salad w/ Sweet Lime-Ginger Dressing
Serves 4
Dressing:
1 tbsp. rice wine vinegar
2 tbsp. fresh lime juice
1/2 tsp. agave nectar (or to taste)
1 tsp. soy sauce
1 tsp. white miso paste
1/4-1/2 tsp. chile garlic paste
2 cloves garlic, minced
1/2 tsp. fresh grated ginger
dash black pepper
Salad:
2 sweet potatoes, roasted, cooled, peeled and cut into chunks
1 15 oz. can black beans, rinsed and drained
3/4 cup edamame
2 tbsp. red onion, chopped
2/3 cup (dry) whole wheat couscous, cooked and well-drained
2 tbsp. fresh cilantro, chopped
2 tbsp. fresh mint, chopped
2 tbsp. fresh basil, chopped
4 cups fresh spinach, torn or chopped
Whisk together all dressing ingredients together and set aside.
Gently stir all of the salad ingredients – except the spinach – together, then add the dressing and stir again. Divide the spinach between four big plates or bowls and top with the salad.
For a quick side dish, I mixed together a splash of vegetable broth, soy sauce, white miso paste, ground black pepper and a clove of garlic (minced) and tossed in two sliced two zucchinis. Baked it at 425F until the zukes were tender (turning now and again). Pretty durn tasty.
