Kidney Bean Burger Salad with Harissa Citrus Vinaigrette
You’ll enjoy a delicious and nutritious meal with this Kidney Bean Burger Salad! It’s not only satisfying but also packed with ingredients that support your body's natural detoxification systems. The star of the show is the hearty kidney bean patties, which are loaded with protein and fiber. They’ll keep you feeling full and happy while promoting good digestive health—what's not to love?
This salad starts with a base of fresh greens like spinach and arugula, which are bursting with vitamins and minerals. These leafy greens are essential for overall health and play a big role in helping your body detoxify. Plus, you’ll added a colorful array of your favorite veggies—think juicy tomatoes, crunchy cucumbers, and sweet bell peppers. Each of these ingredients brings its own unique nutrients and antioxidants to the party, helping to combat oxidative stress.
Then there’s the Harissa Citrus Vinaigrette! This zesty dressing packs a flavorful punch with a mix of spicy harissa powder and fresh citrus juices. Not only does it brighten up the salad, but the citrus also brings in a healthy dose of vitamin C, which is fantastic for your immune system and helps your body eliminate toxins effectively.
This Kidney Bean Burger Salad is perfect for lunch or dinner, making it a versatile dish you'll want to make again and again. By adding this nutrient-dense salad to your meal rotation, you’re not just enjoying a tasty dish—you’re also giving your body the support it needs to feel energized and revitalized. So dig in, savor those robust flavors, and take a delicious step towards a healthier you!
Kidney Bean Burger Salad with Harissa Citrus Vinaigrette
Ingredients
- burger
- 1 (15 oz) can kidney beans, drained, liquid reserved
- 1/3 cup oatmeal
- 1/4 cup diced onion
- 1 tbsp fresh lime juice
- 3/4 tsp harissa powder (or chili powder)
- 1 tbsp chopped fresh cilantro
- 1/2 tsp turmeric
- 1 tbsp nutritional yeast
- salt and pepper to taste
- vinaigrette
- 1/4 cup orange juice
- zest and juice of 1 lime
- 1 tbsp dijon mustard
- 1 tbsp vinegar, apple cider or red wine
- 1 tsp honey
- 2 tsp extra virgin olive oil
- 1/8 tsp garlic powder
- 3/4 tsp harissa powder (or chili powder)
- 1 tbsp fresh chopped cilantro
- salad
- 4 - 5 cups salad greens of choice
- 3 cups of assorted fresh vegetables
Instructions
- To make the black bean add all the ingredients to a food processor and add 2 tablespoons of the reserved bean liquid.
- Process until well blended.
- Divide the mixture onto a piece of waxed paper and smooth out into 3 1/2 inch patties. Place in the freezer and chill for 15 minutes.
- While the patties are chilling make the vinaigrette by whisking the ingredients together.
- To cook the burgers, heat 1 tsp avocado or olive oil in a large frying pan over medium heat. Add the burgers and cook for 4 - 5 minutes until the bottom is lightly browned and crusty. Turn the burgers over and continue cooking for an additional 5 minutes.
- Place the salad ingredients in a large bowl and toss with most of the salad dressing (reserve about 3 tablespoons for the burgers).
- Divide the salad between 3 plates, add a burger to each, and drizzle the burgers with the reserved dressing.