Bean Salad Recipe
I really didn’t intend this to be a recipe blog, but as I make things I like to share them with you!
Here’s a simple and versatile bean salad recipe to keep on hand for lunch, snack or even a light dinner.
The great thing is you can create so many different combos!
- 1 can red kidney beans or chickpeas
- 1 cup cooked quinoa, cooked buckwheat or faro that has been cooled
- 1 giant handful of chopped spinach or kale
- 1 tomato
- 1 green bell pepper
- 1 cucumber
- 1/2 cup Shredded carrots
- Juice of 1 lemon
Optional additions: Add 1/2 avocado to each salad just before serving, kalamata olives, 1 hardboiled egg chopped, crumbled feta or fresh goat cheese.
As stated the options are endless. Also check out our Summer Salads and Fall Salads