Mixing tart plums, earthy black beans, sweet beetroot and ‘quickled’ red onions makes this vibrant salad burst with flavour and texture. It’s great as a packed lunch, but don’t wear your best white shirt while eating it.
|1||Red onion, thinly sliced (Main)|
|½ tsp||Caster sugar|
|3 Tbsp||Red wine vinegar (Main)|
|1 can||Black beans, drained and rinsed well (Main)|
|3||Red-flesh plums, diced (to make about 2 cups diced plums) (Main)|
|1||Beetroot, shredded (Main)|
|1 Tbsp||Pomegranate molasses (Main)|
|2 Tbsp||Extra virgin olive oil|
|2 large handfuls||Baby spinach leaves (Main)|
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- Put the onion, salt, sugar and vinegar in a bowl. Stir to combine, then cover with a plate and leave to steep for 15 minutes while you get the other ingredients ready.
- After the onion has steeped, add the black beans, diced plums and beetroot. Mix gently. Drizzle over the pomegranate molasses and olive oil and stir again to combine. Lastly, toss through the baby spinach until combined. Pile onto a platter or shallow bowl and serve.
See more of Lucy's plum recipes