Sun Bean Salad

I recently fell in love with the Jerusalem artichoke, known as the sunchoke! This little tuber looks a lot like ginger root and is an extremely versatile ingredient in the kitchen. It’s also a great source of minerals as well as some antioxidant vitamins. I finally had the chance to try the sunchoke raw and ended up making magic!


1 cup of dried black beans, soaked overnight
6 leaves of kale, chopped
1/2 cup chopped green onion
1/2 cup white mushrooms, sliced
2 Jerusalem artichokes, shredded
1/4 cup hemp seeds (optional)
big sprinkle of paprika and oregano

2 tbsp EVOO
3 tbsp red wine vinegar
1/2 squeeze fresh lemon
sprinkle of sea salt and oregano

Cook the black beans until they are soft, adding a large shake of paprika and oregano about half way through.
Meanwhile, lightly steam the kale and squeeze some fresh lemon over top.
Once the beans are done, transfer to a large bowl, add all other ingredients, mix well, and let cool in the fridge.

That’s it! Quick and delicious meal, full of protein, fiber, a nice serving of greens, and tons of flavour!



2 responses to “Sun Bean Salad

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