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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.

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 6 - 8 people
Calories: 119 kcal
Course: Side Dish
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. While the cauliflower is cooking, mix beans, diced red onion, and lemon juice. Add roasted cauliflower.
  3. 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

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

% 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.