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Smoky Korean Salad with Black Beans

Smoky Korean Salad with Black Beans A CIF Food Is Medicine breakfast inspired by Korean flavors with emphasis on Stroke Risk Reduction Education, Lower Sodium, High Fiber, Heart Healthy, Budget-Friendly. 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.
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Beginner
Servings: 6
Estimated Cost: 11
Calories: 370
Best Season: All Seasons
Dietary: Gluten Free, Plant-Forward
Description
A CIF Food Is Medicine breakfast inspired by Korean flavors with emphasis on Stroke Risk Reduction Education, Lower Sodium, High Fiber, Heart Healthy, Budget-Friendly.
Ingredients:
  • 1 cup black beans
  • 1 cup brown rice
  • 1 cup mushrooms
  • 1 cup spinach
  • 1 cup carrots
  • sesame oil
  • low-sodium tamari
  • scallions
  • 1/2 cup plain Greek yogurt
  • black pepper to taste
Instructions
  1. 1
    Add ingredients to the cooker with low-sodium broth and spices,
    Cook until tender according to appliance instructions,
    Adjust texture with broth as needed,
    Finish with herbs, citrus, or yogurt if desired.
Keywords: smoky korean salad with black beans, korean, breakfast, stroke risk reduction education, lower sodium, high fiber, heart healthy, budget-friendly, 1 cup mushrooms, 1 cup spinach
Read it online: https://www.mcmh.us/recipe-maker/smoky-korean-salad-with-black-beans/