Rainbow Korean Salad with Black Beans
Rainbow Korean Salad with Black Beans A CIF Food Is Medicine lunch inspired by Korean flavors with emphasis on Cancer Prevention Education, Cruciferous Vegetables, Legume-Rich, Lower Sodium, Food Is Medicine. Designed for Food Is Medicine programming with fiber-rich plants, lean proteins, healthy fats, herbs, spices, and lower-sodium flavor building. This recipe supports practical, affordable meal planning for chronic disease prevention education and community cooking demonstrations.
Description
A CIF Food Is Medicine lunch inspired by Korean flavors with emphasis on Cancer Prevention Education, Cruciferous Vegetables, Legume-Rich, Lower Sodium, Food Is Medicine.
Ingredients:
- 1 cup black beans
- 1 cup brown rice
- 1 cup cabbage
- 1 cup spinach
- 1 cup cucumber
- sesame oil
- low-sodium tamari
- scallions
- 2 tablespoons ground flaxseed
- black pepper to taste
Instructions
- 1 Warm a skillet or saucepan over medium heat,
Cook aromatics and vegetables until softened,
Add protein, grains or beans, and spices,
Simmer or sauté until cooked through and serve with herbs or citrus.
rainbow korean salad with black beans, korean, lunch, cancer prevention education, cruciferous vegetables, legume-rich, lower sodium, food is medicine, 1 cup cabbage, 1 cup spinach