Wednesday, June 29, 2011

Salsa Salad

3 large red leaf lettuce leaves (or your favorite green substitute),
   chopped into bite-size pieces
1 cup soaked & cooked garbanzo beans
1 cup  soaked & cooked black beans
1/4 onion, chopped very fine
6 baby carrots, chopped coarsely
1 avocado, diced
1 tomato, diced
1 tablespoon parsley, chopped very fine
1 tablespoon olive oil
Dash cayenne pepper (tasting as you dash as to not over do it)
Salt to taste

Optional: tortilla chips

This creation was inspired by my graduate professor Cheryl, who always knew the perfect day to bring food for the office—the days I forgot lunch or had no food at home to bring! Replace the garbanzo or black beans with Great Northern beans, pinto beans, cannellini beans, kidney beans . . . whatever you prefer.

Combine all ingredients and devour. Tortilla chips can be crunched up and added to each personal salad or used to scoop up the salad for eat bite.

No comments: