Crunchy fruit salad with beans and rice

Black beans and rice, lettuce

Pineapple, radishes, carrots, tomatoes, and green onions with a lime-tahini dressing.

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Super salad meal

Like most other people who write or don’t write food blogs, we’re ready to eat lighter again. This spring salad is a complete meal for nights when you don’t have time to prepare, but you want something filling and easy.

Super salad meal

2 green onions, chopped for dressing
2 TBL rice vinegar
1 TBL white vinegar
pinch of salt
1 TBL peanut butter
2 cups baby arugula
2 TBL fresh basil, chopped into ribbons
1 avocado, chopped
1 can kidney beans, rinsed and drained
1 cup fresh pineapple pieces

6-8 grape tomatoes, halved
1 green onion, sliced thinly
Black pepper to taste

Hot sauce to taste

Blend 2 green onions (reserve 1 for salad topping), rice vinegar, white vinegar, peanut butter, and salt with an immersion blender. Arrange arugula on plates, then layer basil, avocado slices, beans, pineapple, and reserved green onion. Pour dressing over the salad and season with black pepper and hot sauce.