Wednesday, April 24, 2013

Zesty Lemon Black Bean Salad with Oven-Roasted Tomatoes

black bean salad

My favorite cookbook lately has been Super Natural Everyday by Heidi Swanson. It's filled with healthy and vibrant vegetarian recipes interspersed with gorgeous pictures of Northern California. I highly recommend getting yourself a copy. I recently made this black bean salad from the cookbook and am glad to say I will be making it again and again. The lemon zest really brings it to another level. 

Zesty Lemon Black Bean Salad with Oven-Roasted Tomatoes

1 pint grape tomatoes
1/4 cup extra virgin olive oil
1 TBL sugar
sea salt
2 - 15 oz cans black beans, drained and rinsed
3/4 cup sliced almonds, toasted
zest and juice of 1 lemon
1/2 cup feta cheese
extra virgin olive oil
salt and pepper to taste

1. Place tomatoes on a large rimmed baking sheet and toss with olive oil, sugar and salt so that all the tomatoes are covered. 
2. Bake at 350 deg F for about 45-60 min, until caramelized, stirring halfway through cooking time. Let cool on baking sheet when done.
3. In a large bowl combine black beans, almonds, lemon zest and juice, and feta cheese. Add tomatoes and toss until completely combined. 
4. Add more olive oil if needed and season with salt and pepper. 

This can stay up to 4 days in the fridge. The longer it sits, the better. 

What cookbooks have you been loving lately?

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