RECETA en castellano
Clean the spinach and arugula leaves with hot water as well as the green pepper and once you are done place them on a dry towel. Then chop the leaves and cut the green pepper either on diced or julienne style, your preference. Then place all in a big bowl.
Boil water on a pot and then turn the flame to medium high and place the 1 cup of organic edamame on a steamer and let them steamed for about 10 minutes. Then, peal the skin to remove the bean out and place the beans in a bowl and set aside.
Place 1 cup of organic black beans in a pressure cooker and filled with hot water until it covers all the black beans. Clean, cut and chopped ½ of the organic yellow onion and add to the pressure cooker and also add salt to taste and 1 tsp spoon of powder cumin (optional). Cover up and turn the heat high, once the pressure starts reduce the heat to low-medium and start the timer for about 20 minutes. After the 20 minutes are up, turn the heat off, remove the pressure cooker from the heat and let it rest until the pressure is all released. Once it’s all released, open carefully and add the ½ tsp of organic baking soda. This will help to eliminate any gassy side effects that beans may cause in our digestion system. Let it sit until is warm-cold.
Now, grab the bowl where the spinach, the arugula, the green pepper are and add the ½ cup of organic shredded carrots, and a big spoon of black beans. Add the dressing, olive oil, balsamic vinegar or ½ tsp of organic lime juice, and salt to taste and the cilantro on top as a garnish.
Enjoy it and repeat as many times you wish!