I love salad – any kind. Salads make up the biggest portion of my diet. I can’t get enough of them, so I’m always looking for new ways to combine my favorite veggies and beans. No matter how big of a batch I make, it never lasts more than a couple of days as I’ll eat it for breakfast, lunch and dinner. Yum!
Ingredients
2 cans chickpeas, drained and rinsed
1 can black beans, drained and rinsed
1 small bunch of parsley, finely chopped
10 large mint leaves, finely chopped
1 lb. cherry tomatoes, diced
1 lg. bell pepper or 4 mini peppers, diced
1 bunch green onions, thinly sliced
4 garlic cloves, finely chopped
juice of 2 -3 lemons
3 tbsp. olive oil
sea salt to taste
Directions
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