Fatima's Fabulous Kitchen

I don't eat to live. I live to eat.

Meal-Prep Bean Salad

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Red Kidney Beans, Onion, Bell Pepper, Jicama, Carrot, Cilantro

My friends are all highly successful career-women with very little time to spare in the day for cooking.

And while they do seem to love seeing my 10-step fusion recipes with 20 different ingredients and 3 different sections, for the purpose of practicality they need something easy and reliable that they can make week-after-week that will keep the taste-buds satisfied and the waistline consistent.

So that’s why I thought it would be nice to share this simple, five-minute salad recipe.

It is so simple that I feel kinda embarrassed for sharing it but because it’s so freaking good I’ll have to relent.

I use diced jicama, carrot, red bell pepper, onion, cilantro along with some red kidney beans and some roasted sweet potatoes. The sweet potatoes, I think is what gives this salad a fabulous kick compared to your average bean salad. Anyone who dislikes sweet potatoes can bite the dust.

I keep the dressing very simple here. Just a bit of lime juice, agave nectar, olive oil, salt and pepper.

Salads are of course incredibly versatile so feel free to swap out vegetables or add additional ones such as lettuce or corn.

Make a whole batch of this salad Sunday night and add it to all your lunches throughout the week. You won’t be disappointed!

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Meal-Prep Bean Salad

A healthy meal-prep salad consisting of roasted sweet potatoes, jicama, carrots, bell pepper, onion, cilantro, beans and a dressing made with lime juice and agave nectar

Servings 5 servings

Ingredients

  • 2 sweet potatoes diced
  • 1 cup carrot diced
  • 1 cup jicama diced
  • 3/4 cup bell pepper diced
  • 3 Tbsp onion diced
  • 1 13 oz can of beans of your choice (black bean, kidney bean, cannelloni etc)
  • 2 Tbsp cilantro
  • 2 Tbsp olive oil (for roasting potatoes)

Dressing

  • 4 tsp agave nectar or honey
  • 2 Tbsp olive oil
  • lime juice to taste
  • 1 tsp salt (or to taste)
  • 1/4 tsp pepper to taste

Instructions

  1. Set your oven to 400 F. Line a baking sheet with parchment paper. Peel and then dice your sweet potato. Coat with olive oil. Season with salt and pepper. Transfer baking sheet to oven.

  2. Remove once sweet potatoes are lightly brown on the edges. This should take about 35 minutes. In the meantime, work on prepping your other ingredients.

  3. Chop your veggies in any shape, way, or form you’d like. For this salad, I prefer to dice over julienne. 

  4. Combine all the veggies and dressing ingredients. Season with salt and pepper. Taste and adjust for seasoning as needed.