Roasted & Raw Chipotle Radish Salad


makes 4 servings

1 C dry black beans, soaked overnight
1 C dry rice, cooked
2 bunch radishes, chopped
1 bell pepper, chopped
2 green onions, chopped
1 chili pepper - optional
1/2 C coconut yoghurt
1 T olive oil
2 T chipotle sauce
2 t cumin, divided
1/2 t salt
1 t paprika
2 bay leaves

Note: You can eat this warm, but I honestly prefer it cold or room temperature. Feel free to experiment! <3


Prep 5 mins + 15 mins bake

First, cook your rice & beans in separate containers.
For the beans, I add 4 C water, chili pepper, a pinch of salt, the bay leaves & 1 t cumin.
Set it to medium heat, covered and cook until all the water is gone.
While it cooks, prep your radishes, bell peppers & onions.
Once everything is chopped, take 1/2 the radishes, a little olive oil & salt
Roast them on a cookie sheet in the oven at 375 for 15 minutes, they should get a little golden.
Lastly, mix yogurt, chipotle, 1 t cumin, paprika & a little salt together to make your dressing.
 Assemble by layering rice, beans, veggies & sauce.