Creamy Black Bean and Carrot Ribbon Salad

21 Jul

Food prep has never been my strong suit. I’m great at planning out food for the day ahead, or bigger weekend events. But a whole week’s worth of meals? Nah, I’ll figure it out later.

But this week it’s going to climb up to 97 degrees here, and without A/C at home, food prep has become invaluable. The last thing I want to do is turn on the oven or even a burner on the stove, and generate added heat in our house.

And that heat is where I drew inspiration for this month’s Recipe Redux theme: get your fruits and veggies in shape! We’ve been challenged to present a recipe featuring a creative way to serve produce. I’ve recently been loving carrot ribbons or shaved carrot. They’re a great way to get in that kerotene-rich vegetable in a super crunchy and fun way. I’ve put them in wraps and sandwiches, and now, beneath a creamy black bean salad!

Creamy Black Bean & Carrot Ribbon Salad |

This salad is the perfect hot-weather meal! It’s cold and creamy and doesn’t require any heat at all. Chop, mix, shave and serve and you have a complete meal that’s packed with protein and fiber, without the need to bring anything to boil or bake at 375 for an hour. I’ll save those recipes for when it cools off 🙂

Even better: make this ahead of time to let the flavors deepen and meld together. Simply shave your carrots when you want to eat this salad, and you’re ready to go! Make a big batch of it and repurpose throughout the week. You could totally add an egg or avocado slices or just pair with more veggies! We enjoyed this while at an outdoor musical festival in one of the local neighborhoods: Chill on the Hill.

Creamy Black Bean & Carrot Ribbon Salad |

How do you manage meals during hot weather? I’d love to know your tricks & tips!

Creamy Black Bean & Carrot Ribbon Salad

Serves 4

  • 1 C plain Greek yogurt
  • 2 tbsp white wine vinegar
  • 1 tbsp olive oil
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp chili powder
  • ¼ tsp garlic powder
  • Sea salt and black pepper, to taste
  • 1 can black beans, rinsed and drained
  • 3 stalks celery, diced1 large jalapeno, seeds removed and diced
  • 2 tbsp chives, chopped
  • 3-4 large whole carrots, peeled

In a large bowl, mix together the dressing ingredients. Add in the black beans, celery, jalapeno, and chives. Stir to coat. Cover and refrigerate until ready to eat – either the same day or within 5 days.

Using a vegetable peeler, shave your peeled carrots to create long, thin ribbons. You could also use a spiralizer.

Cut the carrot ribbons in half so they’re not too long. Layer in the bottom of your bowls and top with the prepared, chilled salad.

As the first and only recipe challenge founded by registered dietitians, The Recipe ReDux aims to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover. Thank you for visiting. We hope you enjoy!

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28 Responses to “Creamy Black Bean and Carrot Ribbon Salad”

  1. Diana July 21, 2016 at 8:16 am #

    Awesome!! Even though carrots are a higher carb vegetable, it’s a natural carb…yeah for us that low carb! This would be PERFECT!! 🙂

    • xtinaluvspink July 21, 2016 at 8:44 am #

      You could replace the carrot with spiralized zucchini!

  2. Melissa (@melissagabbs) July 21, 2016 at 12:05 pm #

    YUM! Totally into the creaminess of this salad! I make a similar dressing but it has fresh dill!

  3. Kayla @ Blondes Have More Run July 21, 2016 at 1:48 pm #

    What an interesting dish! I would have never thought of this! It sounds really good though!

    • xtinaluvspink July 21, 2016 at 2:00 pm #

      Thank you!! Necessity is the mother of invention 🙂

  4. Ange @ Cowgirl Runs (@cowgirlruns) July 21, 2016 at 2:10 pm #

    I love both carrots and black beans, but I’ve never thought to put them together! Great idea.

  5. Enna July 21, 2016 at 3:55 pm #

    Interesting combination. Love the creaminess of this recipe.

  6. Liz @ I Heart Vegetables July 21, 2016 at 7:21 pm #

    Such a creative recipe! I swear carrots taste better in ribbons or match sticks! haha

  7. Courtney's Cookbook July 23, 2016 at 1:26 pm #

    This looks so creamy and delicious– and anything that doesn’t require heat sounds excellent to me right now! 🙂

    • xtinaluvspink July 23, 2016 at 1:28 pm #

      Same! I made scrambled eggs this morning and even that heat was pushing it.

  8. Deborah @ Confessions of a mother runner July 26, 2016 at 7:28 pm #

    That looks delicious! I love black beans

    • xtinaluvspink July 26, 2016 at 7:45 pm #

      Thank you! They’re a vegetarian’s best friend 🙂

  9. The Happy Health Freak July 27, 2016 at 10:57 am #

    Ohhh that look delish!

  10. Abbey Sharp May 18, 2017 at 9:39 am #

    Yum. This salad looks delish. I love the combo of creamy and crunchy!

  11. Chrissy Carroll May 18, 2017 at 11:37 am #

    This sounds great! I love how simple and healthy the ingredients are. Cold salads are such a go-to for me when it gets super hot outside.

  12. Kelly Page (@TastingPage) May 18, 2017 at 1:03 pm #

    I love salads in warm weather. I live on them all summer long. This looks like a great one to add!

  13. Jessica Fishman Levinson May 18, 2017 at 3:17 pm #

    Such a pretty dish! Love the idea of carrot ribbons!

  14. Mikki May 19, 2017 at 6:27 am #

    Wow. I don’t think I’ve seen creamed beans before. Looks delish!

  15. Jill Conyers (@jillconyers) May 19, 2017 at 8:52 pm #

    The yogurt sauce sounds yummy.


  1. 25 Recipes Using Beans & Lentils | The Domestic Dietitian - July 10, 2017

    […] Creamy Black Bean and Carrot Ribbon Salad from Eat, Drink, Be Healthy is the perfect warm-weather lunch for days when you just don’t want to turn on the oven and […]

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