1 (14 oz) can black soy beans, rinsed and drained
2 leaves romaine lettuce, spines removed and sliced thin
1 oz purple onion, slivered thinly
2 tbsp balsamic vinegar (or red wine vinegar)
3 tbsp olive oil
1 clove garlic, minced
Dash each black pepper, salt, and cayenne pepper
Rinse beans in a strainer, drain well and put into a mixing bowl. Slice lettuce and add. Sliver onion and add. Toss well. Mix dressing ingredients and spices in a little jar, shake and pour over salad.
Refrigerate for 30 minutes or so to allow flavors to meld. If adding leftover grilled meat, heat the meat and add slices on top right before plating. Serves 4.
Recipe Source: Buttoni’s Low-Carb Recipes
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Note: Mood lifting ingredients are in bold.