Creamy Black Bean and Carrot Ribbon Salad

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!

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.

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.

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