Smoky Cauliflower and Kidney Bean Salad
Smoky spices add a southwest flair to this quick and easy cauliflower and kidney bean salad It's a fun change from your traditional summer side dishes.
Servings: 6 - 8 people
Calories: 119kcal
Ingredients
- 1 lb cauliflower
- 1 tablespoon oil
- 1 teaspoon cumin
- ½ teaspoon cinnamon
- ½ teaspoon ginger
- ½ teaspoon salt
- Pinch cayenne
- 2 c kidney beans, * cooked
- ½ red onion, diced
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 400F. Toss cauliflower with oil, cumin, cinnamon, ginger, salt, and cayenne. Spread on an aluminum foil lined baking sheet and roast for 20 minutes, until tender.
- While the cauliflower is cooking, mix beans, diced red onion, and lemon juice. Add roasted cauliflower.
- Serve immediately, or refrigerate for 1-2 hours before serving chilled.
Notes
*To cook dry beans, soak 1 c of dry beans overnight in 3 c water. Simmer with 3c water for 20-30 min, or until tender.
Nutrition
Calories: 119kcal | Carbohydrates: 18.5g | Protein: 6.8g | Fat: 2.8g | Sodium: 219mg | Fiber: 6.6g | Sugar: 2.3g