Marinated Bean Power Salad

Happy Thursday, my friends! I have been meaning to share this recipe with you for ages and I’m not sure why I just now got around to photographing it. I mean, I make this salad, or a close variation to it, multiple times a week. I’m a total salad girl, I love ’em.  Most days I eat a big hearty one for lunch and at least once a week my husband and I feast on something we call a “super salad”. It’s basically everything and anything we have on hand at the time all tossed in a delicious vinaigrette. You know, an everything but the kitchen sink sorta deal. This one combines a few of my most favorite salad toppings…roasted sweet potato, marinated beans and avocado. It’s packed with layers of flavor that you’d never believe you’d get from a salad. The beans are AMAZING by themselves but really shine in this dish. Marinated in a glug of olive oil, balsamic and apple cider vinegars and mixed with a shallot which gives it the perfect little bite. If you’re craving a little more protein, add a piece of grilled chicken or grilled salmon then top with the easiest creamy balsamic dressing…

Marinated Bean Power Salad:

Ingredients:
Marinated Beans
– 1 cup can Canelienne beans, drained
– 2 tablespoons minced shallot
– 2 tablespoons extra virgin olive oil
– 1 teaspoon apple cider vinegar
– 1 teaspoon balsamic vinegar
– 1/2 teaspoon salt
– 1/4 teaspoon pepper
Salad
– 1 handful of Kale, roughly chopped
– 1 carrot, julienned or shaved into ribbons
– 1 sweet potato, cubed
– 1 cup red cabbage, thinly sliced
– 1/2 avocado
– 2 tablespoons almonds, roughly chopped
– 1 tablespoon hemp seeds
– 2 tablespoons apple cider vinegar
Simple Balsamic Dressing
– 1 tablespoon dijon mustard
– 1/4 cup balsamic vinegar
– 1/3 cup extra virgin olive oil
– salt and pepper to taste

Directions:
Marinated Beans
– Combine all ingredients in a small bowl, mix well and let beans marinade for at least 1 hour or overnight.
Salad
– In a small bowl combine red cabbage with 2 tablespoons apple cider vinegar, add a pinch of salt and pepper, mix well and set aside
– Toss sweet potato cubes in olive oil and roast at 400 degrees for 30 minutes, flipping half way through
Dressing
– Blend ingredients together or whisk, adjust seasoning to taste
Assemble the salad: plate all ingredients and top with almonds and hemp seeds. Drizzle dressing over the top and enjoy!