Jinga's Greens and Beans by Jinga
Category: Salads

This recipe is suitable for a: vegetarian/vegan diet.


Ingredients:
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Measurements are for one large single serving:

1C cooked Black Beans (I prefer low sodium canned beans)
1.5C raw shredded Red Cabbage
1C raw shredded Romaine Lettuce
.5C raw chopped Green Beans

Hendrickson's Sweet Vinegar and Olive Oil Dressing or equivalent made with vinegar, sugar, and olive oil.


Instructions:
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This salad is extremely easy to make and very filling. The recipe serves as a full lunch for me, but I usually pre-cook extra beans and prep extra veggies to mix together later in the week. I recently served this to my parents and they loved it. To accommodate more people, simply double or triple the recipe. If dealing with less beanie folks, reduce the amount of beans used by half.

1) Cook black beans. Let cool slightly. If using canned beans, do not drain 'juices'.

2) Wash and dry vegetables. Shred or thinly slice cabbage and romaine. Chop green beans.

3) Mix vegetables together and add black beans. Drizzle on dressing to taste and toss salad until ingredients are evenly distributed.

4) Serve with a side of hearty bread. Enjoy.


Additional comments:
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