Summer Salad

Aug 22, 2017 | Mealtime, UnBox Your Kitchen

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

Course Mealtime
Servings 4
Calories 513.15kcal
Author Tarah Abram


  • 14 oz can of organic pinto beans
  • 14 oz can of organic garbanzo beans
  • 1 Red Onion finely diced
  • 2 Bell Peppers I used 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


  • 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!)


Photograph by Tarah Abram © All rights reserved.

Tara Abram is a designer, photographer, advocate for wellness and lifestyle coach. She is passionate about helping busy and overwhelmed moms that are wanting to transition themselves and their family’s to a more holistic way of living and design a beautiful healthy lifestyle. She focuses on the areas of mind, body, and the environment that surrounds you. Learn more at

This recipe appeared in the August/September 2017 issue of Elements For A Healthier Life Magazine on page 55; recipe and photograph by Tarah Abram.

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