This BBQ Black Bean Salad is one of my favorite ways to Eat the Rainbow and use up left over black beans from dinner the night before! Plus, it comes with the added bonus of very little prep or cleanup after. It’s the perfect summer salad when all the summer produce is at its peak. These leafy greens and colorful veggies have a cooling effect on the body so it makes the perfect meal on a hot summer day!
Hopefully you were brave enough to try the Organic Black Bean Instant Pot Recipe and now are looking for ways to use up the left over beans. If so, this recipe is perfect for you! It can be made for 1 person or an entire family in minutes. The recipe and pictures shown are completely plant-based, however, feel free to add chicken or your choice of protein.
One of the best parts to this recipe is it uses whole foods with protein, fiber, vitamins and minerals. It fits in one bowl or plate with no side dish is needed. You can even pre-chop the veggies and let everyone pick their favorites. Of course, always encouraging everyone to add as much color to their plate as possible.
The base of this salad is dark leafy greens, a combination of chopped organic spinach and organic spring greens. The chopping is optional. I happen to find chopping vegetables quite therapeutic and a great way to clear my mind. So I tend to chop everything when it comes to making salad.
Here is a list of the organic vegetables needed for this salad:
- Dark Leafy Greens (spring mix and spinach)
- Carrots
- Celery
- Cucumber
- Red Onion
- Avacado
- Tomatoes
- Peppers (Red, Yellow, &/or Green)
- Mushrooms (optional)
You can chop all the vegetables ahead of time so making the salad is even easier and since you already have the black beans prepared, the only thing left is to choose your protein source. Since I’m 100% plant-based plus dairy, my protein for this salad is the black beans and cheese which add up to about 10 grams of protein. For additional protein add a 1/2 cup of chicken breast or grilled tofu.
For two servings you will need just 1 of each of the vegetables listed above. You can create your salad just like the picture above with very little clean up. However, if you are making this for a family, its fun to serve it “buffet style”. Simply chop and place each vegetable in individual bowls and let everyone build their own salad. The black beans can be served hot or cold depending on how you prefer them. I did grill the shitake mushrooms in a little olive oil with a sprinkle of black pepper, and served them hot just like “meat”. If you haven’t tried shitake mushrooms, they do possess a more meat like texture than other mushrooms. I highly recommend them and they come with the added bonus of Vitamin D, making them one of the only plant-based sources.
Ok, back to the salad.. Last but not least, the toppings! Grate some pepper jack or cheddar cheese and place it on top of the leafy greens in the center of your salad. Sprinkle a few organic crispy onion straws around the cheese and top with a drizzle of your favorite organic barbeque sauce. Try it first before you add any salad dressing because the sweetness of the barbeque sauce coupled with all the flavors of the vegetables and cheese are amazing. If you do feel the need for dressing, a small amount of organic ranch dressing or homemade kefir ranch pairs well but it’s really not needed. A slice of rustic sourdough bread is also a great addition to this salad.
This BBQ Black Bean Salad has been a long time family favorite at our house. I hope it is in yours too!
BBQ Black Bean Salad
Ingredients
- 1 cup Organic Spinach
- 1 cup Organic Spring Mix
- 1 Organic Carrot – Shredded
- 1 stalk Organic Celery – Chopped
- 1 tbsp Organic Red Onion – thinly sliced
- 1/2 Avocado – chopped
- 1/2 cup Organic Cucumber – chopped
- 1/2 cup Organic Tomatoes – diced
- 1/2 cup Organic Red, Yellow, or Green Pepper – chopped
- 1/2 cup Grilled Organic Shitake Mushrooms – optional
- 1 cup Organic Black Beans – cooked
- 1/2 cup Grated Cheddar or Pepper Jack Cheese
- 1/4 cup Organic Crispy Fried Onions
- 2 tbsp Organic BBQ Sauce
- 1 tbsp Organic Ranch Dressing – optional
Instructions
- The first step to making this salad is to make my Organic Black Bean – Instant Pot Recipe. They are flavored perfectly for this salad. If you aren't able to make them and using canned black beans instead – choose organic black beans, low or no sodium. Rinse them before adding to salad.
- Chop, dice, and shred all the vegetables. For 1-2 salads, assemble each plate like shown above. For a group or family, place each veggie in a bowl and let everyone create either own salad "buffet style".
- Grate the cheddar or pepper jack cheese.
- Start by placing the leafy greens in the center of the plate or bowl. Next place each vegetable around the outside of the greens, leaving room for the beans and mushrooms or protein of your choice.
- If adding grilled shitake mushrooms, clean and remove stems completely before slicing in half. Grill in a little olive oil. Top with a pinch of salt and freshly ground black pepper. Serve hot.
- Add Organic Black Beans, either hot or cold.
- Place cheese to the center covering the leafy greens and sprinkle a small amount of crispy fried onions around the cheese.
- Last but not least, drizzle a small amount of BBQ sauce over the top of the salad.
- Add a small amount of Organic Ranch if needed, but try the salad first!
Notes
This is a great salad to use up fresh vegetables and left over black beans. Remember to be creative with your food. It doesn’t have to be complicated and there is inspiration all around you!
About the Author
I love animals, gardening, and being creative in the kitchen. I can’t waste food and rarely follow the recipe! As a IIN Certified Integrative Nutrition Health Coach I can help you get from where you are to where you want to be. Join me on my journey!
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