6/17/15

Tangy Chilled Bean Salad

This Tangy Chilled Bean Salad will not only add color to a summer meal, it will also add flavor, flavor, and flavor. Peppery arugula with spinach, radishes, lemon juice, and two kinds of beans pack a taste punch. Make it ahead and let it refrigerate overnight for a maximum blend of the all the zestiness.







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Tangy Chilled Bean Salad

5 cups arugula and spinach mix, washed and drained
1/2 red onion, thinly sliced
1 rib celery, thinly sliced
2 - 3 radishes, sliced
1 (15 ounce) can garbanzo beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1/4 cup freshly squeezed lemon juice
1/4 cup extra virgin olive oil
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper

In a large bowl, toss arugula and spinach, onion, celery, and radishes. Add garbanzo and kidney beans.
Combine lemon juice, olive oil, salt, and pepper; pour over vegetable mixture and toss lightly. Refrigerate several hours or overnight. Toss again before serving.






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