Summer Salad

This is such a great dish to make! Either take it with you to a summer get together, or make it on your regular meal preparation day. It’s easy to store in mason jars for lunch throughout the week.

Summer Salad

Print Recipe

Course Mealtime

Servings 4

Calories 513.15

Author Tarah Abram

Ingredients

• 14 oz can of organic pinto beans
• 14 oz can of organic garbanzo beans
• 1 red onion finely diced
• 2 bell peppers red and orange - diced
• 10 celery sticks diced
• 1 cup fresh Cillantro minced
• 1 lemon
• 1 lime
• 1/2 cup extra virgin olive oil
• 1/8 tsp ginger (adjust to taste)
• 1/8 tsp turmeric (adjust to taste)
• 1/8 tsp cumin (adjust to taste)
• 1/8 tsp Himalayan salt (adjust to taste)
• 1/4 cup sunflower seeds optional

Instructions

• Drain and rinse the beans, allow to air dry for a few minutes.
• In the meantime, dice onion, bell peppers, celery, and cilantro.
• Place all ingredient into a large bowl.
• Add the beans, juice of the lemon, lime, olive oil, and spices.
• Stir together and top with sunflower seeds.
• Allow to cool for 30 minutes or longer before serving.
• You can keep this salad in airtight containers in your refrigerator for up to five days (it won’t get soggy - I promise!)

Notes

This recipe appeared in the August-September 2017 issue of Elements For A Healthier Life Magazine.

Photograph by Tarah Abram © All rights reserved.

“The kitchen is where friends and family come together for good food and conversations that nourish the soul.” ~ CK Kochis

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