Summersalad
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This is such a great dish to make! Either take it with you to a summer get together, or make up on meal prep day and store in mason jars for easy lunches throughout the week.
- 1 14oz can of organic pinto beans
- 1 14oz can of organic garbanzo beans
- 1 Red Onion finly diced
- 2 Belle Peppers (I used red and orange) diced
- 10 Celery sticks diced
- 1 cup fresh Cillantro
- 1 Lemon
- 1 Lime
- 1/2 cup or Extra Virgin Olive Oil
- 1/8 tsp of each Ginger, Tumeric, Cumin, Himalayan salt. (adjust to taste)
- 1/4 cup of Sunflower Seeds (optional)
Drain and rinse the beans, allow to air dry for a few minutes. In the meantime dice onion, belle peppers, celery, and cilantro. Place all ingredient into a large bowl. Add the beans, juice of the lemon and lime, olive oil and the spices. Stir together and then top with the sunflower seeds. Allow to kool for 30 minutes or longer before serving. You can keep in air tight containers in fridge for up to 5 days. (It wont get soggy - I promise:) )
This will make 4-5 servings :)
Enjoy!
