When these Resource Girls were in Chicago for the Corzett Threat we discovered an amazing new restaurant, Beatrix. We didn’t know if we could be any more obsessed with the Windy City than we already are but alas we discovered it’s possible. If you’re in Chicago you HAVE to check out Beatrix. While dining at said restaurant we got seriously salad inspo. They also have some lemon pepper fries that are to die for but that’s a story for another day. For now we’ll be bringing a little bit of Chi Town to our kitchen with our new favorite salad.
Healthy never tasted so good.
One bag of chopped kale or one bunch if it's not already chopped
One can of black beans
One Sweet Potato
One half cup of Quinoa
Two ears of fresh corn on the cob
Pumpkin or Sunflower Seeds
Serving Size: 2 large salads
Roast your sweet potato in the oven. We like this quick little guide on how to get the perfectly roasted sweet potato. You’ll want to start this at least an hour or two before you want to eat your salad
You may be tempted to skip the roasted corn on the cob, we even admit this is a little extra work, however it makes the salad. Don’t skip it! When your sweet potato has about 20 minutes left in the oven throw in the ear of corn (stalk and all) and bake for at least 20 minutes with potato. Or simply lay it on the grill in the stalk. Whatever method you choose make sure to rotate it so it’s cooked evenly on all sides. After corn is roasted, cut off the cob.
Cook your quinoa. However much quinoa you make double the water. For our one cup of quinoa, simply add in a pan with two cups of water. Bring to a boil, uncovered. After it starts to boil turn heat to low and cook until all of the water is absorbed in the quinoa. Fluff with a fork.
Make the salad on individual plates for the best presentation or if you have a large group of people, or don’t care about the presentation, just mix in a large bowl. Start off with a bed of kale. Add desired amount of black beans, sweet potato and corn. Add one half of an avocado per serving, top with sunflower seeds and fresh parmesan.
For a dressing use olive oil and lemon. The salad is so flavorful you truly don’t need an overpowering dressing. I always love a little fresh ground pepper to top it off.
We LOVE recipes like this for summer that are super flavorful and easy.
If you want more protein grilled chicken or grilled salmon is a great option for this salad! Summer is for being outside, pool days, and being with the ones you love so don’t stress over dinner! Make this for an easy weeknight meal, and we love doubling the recipe to take the leftovers to work the next day. Enjoy!