No-Cook Lunch Salad

Serves 4-6

Ingredients

1/3 cup red wine vinegar (maybe 1/2 cup)

2 tbsp. tahini

Salt and pepper to taste 

1 can garbanzo beans, drained

1 can red kidney beans, drained

1-2 cans lentils or another bean, drained*

1/2 red onion, chopped* (replace with bell pepper or something else if desired)

1 (4 oz.) jar capers

~5 oz. arugula or other green

Pumpkin seeds  or other seed/nut*

Optional: Pepperoncini, artichoke hearts, olives

1. In a large bowl, stir together vinegar, tahini, and salt and pepper to taste.

2. Add in beans, onion, and capers, and toss to coat.

3. Each day, stir in greens and top with nuts to make individual portions

Tips

• This is a very loose recipes, as I only tested in one time, and didn’t measure everything out too closely, but here’s what I did -

  • 1/2 cup vinegar

  • 2 tbsp. tahini,

  • 2 cans beans,

  • 1 chopped red red onion

  • ~2 cups of cooked lentils

  • 1 jar of capers

  • salt and pepper to taste.

  • Then I mixed in some arugula and pumpkin seeds every day. Something along these lines should work well, but feel free to add to it, or change it however you see fit.

• Optional modifications - I think you could do different nuts and seeds, beans, greens, you could add bell pepper in place of onion, you could also add avocado or cucumber, or even fresh tomato. I personally thought the base recipes of a bean heavy salad with lots of greens was tasty, but choose a variety of ingredients that sounds good to you.

• You may want to bump up the vinegar, and you may want to add olive oil. This was intended to be an oil free recipe, and I personally think it worked well without oil, but of course, add whatever you want to make it taste good to you!