Gluten-Free Market Veggie Bean Salad

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Delicious no cook summer meal that you can throw together in minutes and enjoy all week long. I love to bring this salad as a side dish to dinner parties or summer BBQs or eat topped over fresh spinach for a satisfying summer meal in minutes.

You’ll need:

  • 1 can of Eden Foods Organic Garbanzo Beans

  • 1 can of Westbrae Natural Organic Salad Beans

  • 2 ears or corn (kernels only, cooked) or 1 can corn

  • 1 yellow bell pepper

  • 1 cup cherry tomatoes (in half)

  • ½ large cucumber (I removed the skin)

  • ½ can black pitted olives (in half)

  • ½ small red onion (minced)

  • 3 stalks of green onion or scallions

  • 2 celery stalks (diced)

  • A handful of fresh basil (optional, you could also fresh mint or parsley)

  • *Optional* ¾ cup feta cheese

Dressing:

  • 2 – 3 TBSP first cold pressed extra virgin olive oil

  • 1 – 2 TBSP red wine vinegar

  • Himalayan sea salt

  • Fresh cracked pepper

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To make:

In a large bowl toss ALL ingredients until fully incorporated. In a separate bowl, whisk together dressing ingredients for 60 seconds then pour over the mixture to dress your salad. Refrigerate and serve cold. Toss the salad to re-mix dressing before each serving.

Note: If you LOVE these flavors, try my non gluten-free Orzo Pasta Summer Salad.

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*gluten-free *dairy-free-option *vegetarian

Clean Eating, RecipeDeAnna Englezos