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Dress your black bean salad up for the party in a festive glass.

Keep it simple and green with food writer and cookbook author Susie Middleton’s new recipe collection. If you’re angling to adapt a more plant-based diet, there’s no better path to healthy living than a reliable cookbook filled with delicious, attractive vegetable dishes developed by a pro. Try this black bean salad with zucchini, corn and avocado for a fresh, colorful first course or light lunch. 

I know the ingredient list is long, but there’s no cooking involved here. It’s actually fun to layer all those ingredients in glasses — and they look so jaunty when you’re finished. You can plan to make these little salads when friends are coming over (assemble them up to an hour ahead), or you can just always toss everything together in one bowl as a quick weeknight alternative. Either way, it’s one tasty bean salad, partly because the dressing features one of my favorite pantry ingredients: crystallized ginger. If you don’t have crystallized ginger, use fresh ginger and a bit of sugar.

Reprinted with permission from Simple Green Suppers