It’s 2015 (!!) and I felt like it was the right thing to do to start off the new year with a salad recipe. But not just any salad… a Jerk Bean Salad.
See, I have a thing about salads. I generally enjoy them. I know they’re healthy and I really do feel good when I eat plenty of raw veggies. But I get bored easily with them.
The key to keeping salads interesting, IMO, is to add tempting toppings. I’m drawn to toppings that are different from what I usually eat, and especially warm toppings. Especially when I’m enjoying a dinner salad in the colder months, I find that warm toppings mixed in with raw veggies makes the whole dish more satisfying. Things like roasted sweet potatoes and buffalo chickpeas.
This time around, I started with Boston bibb lettuce which I am a huge fan of. It’s more expensive than “regular” lettuce and I usually only use it for making lettuce wraps. On top of the lettuce I added sliced roma tomatoes, cucumbers and baby ‘bellas. I also had a couple leftover fingerling potatoes that were already cooked, so I sliced those up and added them.
The absolute best part though? The jerk beans! Basically all I did was heat a can of cannelloni beans in a small pot with jerk seasoning. Once they were heated through, they topped my salad. Oh, and of course some Follow Your Heart vegan ranch because obviously.
I plan to eat a lot of salads this year, haha!
- 2 prepared dinner-size salads, with whatever toppings you would normally use, and dressing of choice
- 1 can cannelloni beans
- 1/2 to 1 teaspoon jerk seasoning
- Drain and rinse the beans, then heat in a small pan over low/medium heat. Sprinkle with the jerk seasoning, starting with just half a teaspoon. Taste and add more as needed.
- When the beans are warmed through, add to the top of your salad with a sprinkle of S&P. I highly recommend Follow Your Heart vegan Ranch with these!