I made up this colorful, crunchy salad on the spur of the moment since I had some organic carrots and half a can of black beans in the fridge and a friend coming over for lunch on a day when I had no time to shop. Well, the salad was a big hit! And I felt so virtuous, too--all those healthy raw-food enzymes, all that great fiber and nutrition. Not to mention the orange and black looked fabulous together and it tasted truly great. I’ve made it for a few people since then, and everybody wants the recipe, including my elderly parents who can look askance at anything too "weird," so I know this salad has really broad appeal!

I doubled the recipe I used, so you can make enough for 4:

INGREDIENTS

4 large carrots, grated on the large holes of a box-type grater

1 cup cooked or canned black beans, drained and rinsed

1 scallion, minced

1/4 cup flat-leaf parsley, coarsely chopped

1/4 cup toasted pumpkin seeds (optional--I‘ve made the salad both with and without them and it‘s good either way)

<b>Dressing</b>

1/2 cup extra-virgin olive oil

2 tablespoons ume plum vinegar

1/3 cup safflower mayonnaise

1 teaspoon French herb mix (optional, but it’s really good)

salt and freshly-ground black pepper, to taste

1. Mix the salad ingredients together in a pretty bowl.

2. Whisk dressing ingredients until smooth, then drizzle over the salad, stir to combine, and serve immediately.

Serves 4.