Carrot & Black Bean Salad

Recipe by Katie Mae

Makes 4 servings (2 quarts) | Ready in 10 minutes | Stores 1 week in fridge


    • 3 cups cooked black beans (15-oz can, drained and rinsed)
    • 3 cups peeled and shredded carrots
    • ½ red bell pepper, diced (3 oz)
    • 3 cups spinach, chopped (2 oz)
    • ½ cup diced mint and/or cilantro
    • ½ cup raisins (optional)
    • 1½ tablespoons lime juice
    • 1½ tablespoons apple cider vinegar
              1 tablespoon Dijon or stoneground mustard


  1. Add the black beans, carrots, bell pepper, spinach, mint or cilantro, and raisins to a large bowl. Toss well.
  2. In a small bowl, whisk together the lime juice, apple cider vinegar, and mustard to make a simple dressing.
  3. Pour the dressing over the dry ingredients and toss again. Serve at room temp, or let it chill in the fridge and enjoy later.

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