C2B2 SALAD

C2B2 SALAD
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from the kitchen of Heidi Prahl
  • CourseSalads
C2B2 SALAD
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
from the kitchen of Heidi Prahl
  • CourseSalads
Ingredients
  • olive oil
  • 1 in lb. carrots peeled and sliced¼ inch slices
  • 7 cups celery stalks sliced in ¼ inch slices (about 2each carrots and celery)
  • ½ fresh red onion chopped
  • 1 can black beans rinsed and drained, Goya brand preferred
  • freshly ground black pepper to taste maybe a sprinkle of sea salt too
Instructions
  1. In a large skillet or dutch oven, sauté carrots and celery in oil, stirring often, until carrots begin to caramelize and turn a bit brown. About 10 minutes at medium heat.
  2. Stir often and don’t allow them to “steam” soft.
  3. Remove from heat and add onion and black beans. Toss together.
  4. Drizzle with more olive oil and Balsamic Vinaigrette dressing, season to taste.
  5. Serve warm or chill and serve.
Terri's Notes

~ If you haven’t yet invested in a good bottle of aged balsamic vinegar, this is a good reason to go for it, you’ll use it in everything!

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