Smoky Cauliflower and Kidney Bean Salad
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Smoky Cauliflower and Kidney Bean Salad
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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.
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Ingredients
- 1 lb cauliflower
- 1 Tbsp oil
- 1 tsp cumin
- ½ tsp cinnamon
- ½ tsp ginger
- ½ tsp salt
- Pinch cayenne
- 2 c kidney beans, * cooked
- ½ red onion, diced
- 1 Tbsp 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 Information
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Calories
119kcal
(6%)
Carbohydrates
18.5g
(6%)
Protein
6.8g
(14%)
Fat
2.8g
(4%)
Sodium
219mg
(9%)
Fiber
6.6g
(26%)
Sugar
2.3g
(5%)
Nutrition Facts
Serving: 6- 8 people
Amount Per Serving
Calories 119 kcal
% Daily Value*
| Calories | 119kcal | 6% |
| Carbohydrates | 18.5g | 6% |
| Protein | 6.8g | 14% |
| Fat | 2.8g | 4% |
| Sodium | 219mg | 9% |
| Fiber | 6.6g | 26% |
| Sugar | 2.3g | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
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