This is a delicious warm salad with a light lemon vinaigrette. Perfect for both a side dish, or as a lunch for a couple people. Brussels are packed full of vitamin K and C, and the black beans add some needed protein.
1 lb of brussels sprouts, sliced in half
1/2 a medium red onion, chopped
16 oz canned black beans, drained and rinsed
2 garlic cloved, minced
2 tablespoons extra virgin olive oil
salt and pepper, to taste
For the Dressing:
1/2 cup extra virgin olive oil
1/2 a lemon, juiced
3 tablespoons rice wine vinegar
1 tablespoon dried parsley
1 teaspoon red pepper flakes
1/4 teaspoon ground pepper
Preheat the oven to 350F. On a large baking sheet lay the sliced brussels sprouts. Dice the onion and add it, the garlic, olive oil and a bit of salt and pepper to the baking sheet. Place in the oven and cook for 10 minutes, flip the brussels over and cook for another 10-12 minutes, until the brussels are starting to brown.
While that’s cooking – Mix together the olive oil, rice wine vinegar, lemon, parsley, red pepper flakes and pepper together in a bowl. Whisk together and allow to sit until the vegetables are done cooking.
In a large bowl place the brussels, onions, and drained black beans. Add the dressing to them and mix well. Serve warm. Serves 2-3 as a meal and 4-6 as a side dish.