Roasted Black Bean-Portobello Salad with Ginger Vinaigrette
serves 2
2-inch knob fresh ginger
2 TBSP olive oil
2 TBSP rice vinegar
1/4 tsp natural cane sugar (evaporated cane juice)
1/4 tsp fine sea or kosher salt
1/8 tsp garlic powder
1 tsp reduced-sodium tamari
6 oz thickly sliced (about 3/4-inch thick) portobello mushrooms
1 15-oz can black beans
1 small broccoli crown, torn into small bite-size florets
1 small red pepper, trimmed and sliced
2.5 oz (one good handful) spring mix or tender salad greens of choice
additional salt and freshly cracked black pepper, to taste
Heat oven to 425.
Meanwhile, drain and rinse beans and set aside in a sieve to let drain well. Use a microplane zester to grate 1 TBSP of ginger, and add to a small bowl. Add oil, vinegar, sugar, salt, and garlic powder. Whisk. Pour half of dressing into another small bowl, setting the other half aside, and whisk in tamari.
Add mushrooms and black beans to a pan. Pour tamari-spiked half of dressing over and bake 25-30 minutes, tossing well after the first 15 minutes.
Meanwhile, add broccoli florets to a steamer basket. Top with red pepper slices. Steam just until broccoli turns bright green, 3-4 minutes. Shock in cold water and set aside to drain.
Add half of the remaining dressing to salad greens. Toss well. Top greens with steamed veg and drizzle with remaining dressing. Portion greens onto serving dishes and top each with mushroom-bean mixture. Top with a pinch of additional salt, if desired, and freshly cracked black pepper, to taste.