Kale & Black Bean Salad

Looking for all my healthy b*tches… this one’s for you. There is no oil, it’s low in fat, and high in protein. I’ve been trying intermittent fasting and during my feeding times I’m aiming to eat healthy af, thus leading to this salad of greatness.

Ingredients:

  • 2 tbsp water
  • 3 cloves of garlic, minced
  • 1/2 red onion, diced
  • 4 c cauliflower, riced
  • 1 tsp paprika
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • 1 15 oz can of black beans, rinsed and drained
  • 1 cucumber, diced
  • 2 roma tomatoes, diced
  • 1 1/2 c kale, chopped
  • 2 c quinoa, cooked
  • 2 large limes

Instructions:

  1. Heat up the water in a large skillet, cook onion and garlic until fragrant. Add in the cauliflower, all spices, stir and cook for 10-15 minutes until cauli rice is cooked, add in the beans and cook another five minutes.
  2. Transfer to a pretty large bowl, add in the rest of the vegetables, and squeeze both limes over the top of the salad, mixing one last time. It’s now ready for you to enjoy that sh*t.

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