UltraWellness Black Bean Salad
This is a simple black bean salad from The UltraMetabolism Cookbook 200 Delicious Recipes That Will Turn on Your Fat-Burning DNA. Dr. Mark Hyman, The UltraWellness Center. Like any bean salad, this one is best made ahead of time, so the flavors can reach their full potential before serving. The dressing is equally good on garbanzo beans or kidney beans.
Ingredients
- 2 cups Red Onion - chopped
- 2 cups Yellow Onion - choopped
- 1 Jalapeno Pepper
- 5 cloves Fresh Garlic
- ¼ cup Carrots - chopped
- ⅓ cup Celery - chopped
- 2 Green Onions or Scallions
- 1 16 oz can organic black beans
- 4 tablespoons Lemon Juice
- ¼ teaspoon Cumin
- ½ teaspoon Fresh Oregano
- ¼ teaspoon Cayenne Pepper
- 3 tablespoons Olive Oil
Instructions
- Julienne the red and yellow onions. Mince the jalapeno and garlic. Peel and dice the carrots and celery. Thinly slice the green onions. Drain and rinse the black beans.
- On medium heat, in a sauté pan, heat a small amount of the olive oil. Add the red and yellow onions and sauté for 4–5 minutes. Turn down the heat and cook the onions for an additional 15 minutes or until they are brown and caramelized. Stir frequently so the onions cook evenly—don’t burn. Add the jalapenos and garlic and cook for 5 additional minutes so the garlic browns slightly. Cool mixture.
- In a large bowl, mix thoroughly the beans, green onion, carrots, celery, and sautéed onion mixture.
- Dressing: In a small bowl, add the lemon juice, cumin, oregano and cayenne pepper. Slowly whisk in olive oil.
- Pour dressing over black bean mixture. Gently mix until dressing thoroughly covers all beans.
Nutrition
About: Dr. Mark Hyman believes that we all deserve a life of vitality—and that we have the potential to create it for ourselves. That’s why he is dedicated to tackling the root causes of chronic disease by harnessing the power of Functional Medicine to transform healthcare. Dr. Hyman is the Medical Director at Cleveland Clinic’s Center for Functional Medicine, the Founder of The UltraWellness Center, and a ten-time #1 New York Times Bestselling author.
I make this for work because it will last all week in my mini fridge. Sometimes I’ll make it just as written, other times I added cooked lentils if I have them, which extends the recipe nicely.