Grow Cook Learn
a project of the London Community Resource Centre
Meet the Team
Grow Cook Learn Workshops
Nutrition Made Easy
Westview Community Garden
Mind Your Plate
Sprouts Children’s Garden Program
London Community Gardens
Cook It Up!
Fabulous Fall in the Garden
University Heights Farmer’s Market, In-Class Education and School Garden
Train the Trainer Canning Workshop Series
Food and Health Information
Sweet Potato & Kale Salad with Black Beans
All ingredients are divided between two quart jars.
Buttermilk Salad Dressing
(or any creamy dressing)
1/4 cup cubed feta
1 cup canned black beans, rinsed and drained
1 cup cubed
roasted sweet potatoes
4 cups chopped kale
In the bottom of a clean, dry quart jar, spread 2 Tablespoons of salad dressing. Repeat with second jar.
Crumble 2 Tablespoons of feta into each jar on top of the dressing.
Add the black beans and the cubed roasted sweet potato, dividing them between two jars, and layering them.
Top with chopped kale, again dividing the portion between the two jars.
Top with a clean dry lid and refrigerate for up to 5 days.