Ramadan Mubarak to you and your families! Yesterday marked the first fast of 2017, and taking into consideration the hot weather, I thought a nice cold salad might be the way to go to start off our iftar.
The salad is really very easy to make and I used ingredients I had on hand but feel free to use cooked chicken or additional veggies like corn or bell peppers if you like, just make sure to make extra dressing. I like to roast a large batch of cumin seeds and keep it in stock to add to my recipes, it gives the dishes an extra kick of flavor when you bite into them.
You can check out my #unfriediftar album to get more recipe ideas to use throughout this blessed month, and please remember my family in your special prayers all Ramadan long 🙂
Here’s the recipe for Black Bean Salad :
- Make a dressing with 2 tbsp lemon juice, 1/4 cup olive oil, 1/4 tsp roasted cumin seeds, 1/4 tsp each salt and pepper.
- In a salad bowl, mix 1 cup cooked black beans, 2 chopped carrots, 1 stalk green onion, 2 tbsp chopped cilantro, 1 chopped avocado, and 1 chopped apple. Toss with dressing, Chill for an hour before serving.
