Black Bean and Bulger salad with asparagus, arugula and strawberries
Chief Randall Smith, executive chef for Adventist HealthCare, is the author of "Farm fresh Flavors", a valuable guide to cooking with fresh, local ingredients. Learn more about www.cooklocalfood.com or follow @cooklocalfood
Need to add a little life in your lunch? season of strawberries and fresh vegetables tossed in a house vinaigrette might do the trick! "This bean and bulgher black salad is a great lunch salad on its own with good bread," says Randall Smith, executive chef for Adventist HealthCare.
Makes 5 cups
Salad Ingredients
- 1 cup cooked beans black
- 1 cup soaked wheat bulger
- 1 cup of blanched asparagus
- 1 wilted arugula cup
- 1 cup sliced strawberries
dressing ingredients
- 3 tablespoons tablespoons cider vinegar
- 3 tablespoons of lemon juice or lime
- 3 tablespoons chopped fresh cilantro
- 1/2 cup oil olive
- salt and pepper
Combine all salad ingredients in a large mixing bowl. In a smaller bowl, whisk together the vinegar, lime juice and cilantro. Continue whisking and slowly pour in the oil. Dressing should be cloudy and foamy. Pour over salad ingredients and mix well.
Chief Randall Smith, executive chef for Adventist HealthCare, is the author of "Farm Fresh Flavors", a valuable guide to cooking with fresh, ingredients local. Learn more about www.cooklocalfood.com or follow @cooklocalfood.
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