1 can (15 oz) black beans, drained
1 1/2 cups finely chopped carrots
1 1/2 cups finely chopped red cabbage
1/3 cup finely chopped sun-dried tomatoes (oil-packed)
1/4 cup olive oil or oil from sun-dried tomatoes
1 1/2 TBS balsamic vinegar
1/2 tsp prepared mustard
1/2 tsp salt, or to taste
1/4 cup SmartBran™ Mediterranean Salad Toss (see recipe below)

1. In a bowl or storage container, combine black beans, carrots, red cabbage, and sun-dried tomatoes.

2. Prepare dressing by blending oil, vinegar, mustard, and salt in a small bowl or jar.

3. Pour dressing over salad and toss to coat. Adjust seasonings. Garnish each portion with Mediterranean Salad Toss. Refrigerate for up to 4 days.

Serves 4

SmartBran™ Mediterranean Salad Toss

Use these crisp, zesty, nutritious nuggets instead of croutons to add lots of fiber and great taste to your green salads.

1 tbs. Olive oil
1/2 tsp. Ground thyme
1/2 tsp. Ground oregano
1/2 tsp. Ground rosemary
1/4 tsp. Garlic powder
1/4 tsp. Salt
1 c. SmartBran™ cereal

1. Preheat the oven to 325°F. Line a sheet pan or lipped cookie sheet with aluminum foil.

2. In a small bowl, blend together the oil, thyme, oregano, rosemary, garlic, powder, and salt. Place the cereal in a bowl. Drizzle the seasoned oil over the cereal and toss to coat.

3. Pat into a single layer on the sheet pan and bake in the center of the oven for 3 minutes. Stir. Continue baking until aromatic, 2 to 3 minutes more. (Take care not to burn.) Transfer to a plate, and cool to room temperature. Store in a tightly sealed container in a cool place for up to 1 week.

Yield: Makes 1 cup (recipe may be doubled)
This recipe was created especially for Nature’s Path® by Lorna Sass, the award-winning cookbook author of Whole Grains, Every Day, Every Way.
At Nature’s Path we recommend you use organic ingredients whenever possible.