Wonderful and easy. Quick and tasty. Whichever combo you enjoy more, that is what this is. I eat this 3-4 times week; you could say it has become the summer staple lunch in my diet.
1.5 cups baby spinach
1 cup kale
1/2 red onion, I finely chop half and just halve the rest, it gives a nice mix of flavor and sized chunks of onions
2-3 cloves minced
1 can cannellini beans
1/2 yellow pepper or whatever color you desire
2-3 tbsp coconut oil
2 tbsp basil
handful of pumpkin nuts
salt and pepper to taste
Mustard Vinaigrette Dressing
1 tbsp olive oil
1.5 tbsp balsamic vinegar
2.5 tbsp dijon mustard
- Rinse beans with strainer , lightly tossing until water is clear from the bottom. Place beans, onions, peppers in large bowl
- Pour oil into pan under medium heat and saute garlic until lightly golden, then remove from heat. Let cool for about 60 seconds and then pour onto bean mixture. Lightly toss and place in fridge for 30mins.
- Toss kale and spinach, then pour as much of the bean mixture on top of your greens as you like, I usually get 4-5 salads out of it.
- Stir dressing together in a small bowl, pour onto salad and top with nuts, seeds or croutons