After a weekend filled with allergy-free cookies and lots of hot chocolate, I really feel like I need to slow down on the sweets. But, hey, a girl’s gotta eat, right? So, I got to work in the kitchen this morning to cook up a light, vegetarian lunch that also happens to be gluten, dairy (casein), soy, nut and egg-free. I combined many of my favorite flavors to yield a delicious salad that is colorful, flavorful and high in fiber. I love that I can eat this for lunch by myself, or portion it out for four people as a side at dinner. If you’re serving it as a side dish, this salad pairs well with a grilled pork tenderloin or a roasted chicken and rice.
1/2 tsp olive oil
1/2 medium red onion(s), cut into thin wedges
2 medium garlic clove(s), finely chopped
1/4 tsp ground cumin
1/2 cup canned black beans, rinsed and drained
1/2 cube cubed, cooked yam
2 Tbsp cilantro, fresh, chopped
2 tsp lime juice
1/4 tsp sea salt, or to taste
1/8 tsp black pepper, or to taste
pinch cayenne pepper (optional)
In a large skillet, heat the oil over medium-high heat and add the onions and garlic. Sautee for 2-3 minutes or until soft and translucent. Add the cumin, black beans and cubed yams and cook just until heated through.
Transfer the mixture to a large serving bowl. Add the cilantro, lime juice, salt, pepper and dash of cayenne (if using) and combine well. Serve warm or cold.
Serves 1 as a main course, or makes 4- 1/2 cup servings.
