Recipe By: Jessica K. Black, N.D.
This Recipe Makes: 4 Serving(s)
What you’ll need
1 head(s) of red leaf or green leaf lettuce, shredded1 small bunch of red radishes, grated2 tbsp. minced cilantro15 oz can cooked black beans, drained3 tbsp. fresh lemon juice (dressing)3 tbsp. tahini (dressing)1 tbsp. apple cider vinegar (dressing)2 tsp. mustard (make sure it does not have any ingredients excluded in the anti-inflammatory diet) (dressing)4 tbsp. filtered water (dressing)
Combine lettuce leaves, radishes, and cilantro. Pour beans over the top.
In a small bowl or large cup, whisk together dressing ingredients.
Drizzle dressing over salad, and serve.
SUBSTITUTIONS: There are many ways to modify this salad. You can use tarragon vinegar instead of apple cider vinegar. One variation is to bake salmon, season it with a little lemon, and place it on top of the beans before adding the dressing. You may need to make a little more dressing if you are adding salmon. Also try adding tomatoes, if tolerated, or avocados.