This has quickly become a favorite summer lunch. I think it'll be handy for school/clinical lunches too.
Salad
- 16 oz can chickpeas, drained and rinsed
- 15 oz can black beans, drained and rinsed
- 15 oz can corn (optional)
- 8 oz mozzarella pearls
- 2 cucumbers, peeled and diced
- 1/2 red onion, diced
- 10 oz cherry tomatoes
- banana peppers (from a jar) to taste
- parsley or cilantro to taste
Dressing
- 1/4 cup olive oil
- 2 TBS red wine vinegar
- 2 TBS juice from banana peppers
- 2 TBS Dijon mustard
- 1 TBS maple syrup
- In a large bowl, combine salad ingredients.
- In a small bowl, whisk together dressing ingredients. Pour over salad ingredients. Refrigerate.
No comments:
Post a Comment