Hearty Layered Bean and Seasonal Vegetable Salad
A substantial and colorful layered salad packed with protein from beans and lentils, fresh seasonal vegetables, and a simple vinaigrette.
Ingredients
- Mixed Seasonal Veggies (e.g., diced bell pepper, cucumber, tomato, red onion)100 g
- Fresh Spinach25 g
- Mixed Seasonal Veggies (e.g., diced bell pepper, cucumber, tomato, red onion)100 g
- Olive Oil12.5 ml
- Apple Cider Vinegar5 ml
- Salt1 g
- Black Pepper0.5 g
- Dried Herbs (e.g., oregano, basil)1 g
- Canned Kidney Beans, drained and rinsed150 g
- Canned Brown Lentils, drained and rinsed150 g
- Canned Corn, drained75 g
- Pumpkin Seeds15 g
Instructions
- 1Step 1
In a large bowl or individual serving bowls, layer the ingredients.
- 2Step 2
Start with a base of spinach.
- 3Step 3
Add layers of kidney beans, brown lentils, corn, and chopped seasonal vegetables.
- 4Step 4
In a small bowl, whisk together olive oil, apple cider vinegar, salt, pepper, and dried herbs to make the vinaigrette.
- 5Step 5
Pour the vinaigrette over the salad.
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