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 that the orange carrots and black beans looked fabulous together and it tasted really good. I’ve made Halloween Salad for a few people since then, and everybody wants the recipe, including my elderly parents who look askance at anything too “weird,” so I know this salad has really broad appeal!
Here’s the simple recipe:
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 (optionalI’ve made the salad both with and without them and it’s good either way)
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.
By Cait Johnson, author of Witch in the Kitchen (Inner Traditions, 2001).