Monday Munchies: Smoky Black Bean Salad

Yesterday started the beginning of my clean eating transformation. This recipe is originally from the January/February issue of Clean Eating magazine but I made a few minor changes. I had a cup of this for lunch on top of a cup and a half lettuce shreds. Delicious and filling! If you’re interested in following my food journal and fitness journal on Facebook, you can like my Jamie’s Fitness and Nutrition page.

Smoky Black Bean Salad

• 16 oz. dry black beans
• 1 Tbsp paprika
• 2 red bell peppers
• 2 green onions, chopped
• 1/2 cup carrot shreds
• 1/4 cup cilantro, chopped
• juice of 3 limes
• 2 tsp dry mustard
• 1/4 tsp sea salt
• 1 Tbsp grape seed oil

In a large colander, rinse beans. Transfer beans to a large bowl and add enough cold water to cover by 2 inches. Let soak at room temperature overnight. Drain and transfer the beans to a large pot. Add enough water to cover by 2 inches and stir in paprika. Bring to a boil Reduce heat to a simmer and cook for 1 hour, until tender. Drain and set aside to cool. Meanwhile, place oven rack in highest position and preheat broiler to high. Arrange a medium bowl and plastic wrap near oven. Line a large baking sheet with foil. Place peppers on sheet and transfer to the top oven rack. Broil, turning often, until skin is blistered and blackened evenly, 10 to 15 minutes. Immediately transfer peppers to a bowl and cover with plastic wrap. Set aside until cool enough to handle. Hold pepper under cool running water and carefully peel away and discard blackened skin. Remove and discard stems, seeds, and membranes, then dice flesh into 1/4 inch pieces. In a large bowl, combine beans, peppers, scallions, carrots, and cilantro. In a small bowl, whisk lime juice, mustard, and salt until smooth. Slowly whisk in oil. Pour over top of bean-pepper mixture and gently stir to combine. Serve chilled or at room temperature. 1 cup serving as prepared above – 212 calories, 1 g fat. I’ll be eating this for lunches this week. Yum!