This was one of the recipes we did for jalapeÃ±o week. Â We found it on www.101Cookbooks.com and altered it slightly to our liking. Â We made this on a night of one of our big workouts. Â Â I was concerned it was not going to be enough to support my workout and was pleasantly surprised that I had plenty of energy for my workout! Â In addition, the whole family really loved this salad. Â In fact, they have requested it again and we will be making it this week! Â This has some great flavors and you will feel great after eating it, so enjoy!
stuff youâ€™ll need
2 tablespoons fresh lime juice
1 tablespoon white wine vinegar
1 tablespoon honey
1 small jalapeÃ±o, partially seeded and chopped
1 small garlic clove
1/2 teaspoon mustard
1/4 cup extra virgin olive oil
2 -3 big handfuls baby arugula (or other salad greens), well washed and dried
3 cups cooked black beans
1/4 cup feta, crumbled
1/3 cup sliced almonds, toasted
what to do with the stuff
Start by making the dressing. Combine the lime juice, vinegar, honey, jalapeÃ±o, garlic and mustard in your Vita-Mixer and puree. Add the olive oil and puree until everything comes together. Taste and adjust with more honey, or lime juice if needed. Set aside until you are ready to serve the salad.
Just before you are ready to serve the salad gently toss the arugula with a bit of the dressing. Arrange it on a platter. Now toss the beans and most of the almonds with a generous splash of the dressing. Arrange the beans on top of the arugula and finish by sprinkling with the remaining almonds and the crumbled feta cheese.