My new favorite salad
I made this salad for a lunch meeting last week + have made it again, like, three times since… so it seemed prudent to share. Let’s get down to business.
Isn’t she a beaut?
MY NEW FAVORITE SALAD
Here’s the deal (it’s not really a recipe, let’s be serious):
- 1 can of organic black beans, rinsed
- 1 pint cherry tomatoes, halved
- 1 red bell pepper, chopped
- 1 English cucumber, peeled and chopped
- 1 container of fresh mozzarella (ciliegine or pearls), well drained and patted dry
- generous handful of shredded carrot
- and an even more generous handful of microgreens, sprouts and/or shoots
- drizzle of olive oil, drizzle of red wine vinegar, pinch of sea salt, + an enthusiastic crack of black pepper
I like to mix all the ingredients except for the greens (to avoid them getting weighted down) and refrigerate for an hour. When it’s time for your lunch meeting, or regular lunch… top with greens and serve with crusty bread. Then go back for seconds and thirds.
Also On Tap for Today:
- Get better at doing push-ups by doing them on the stairs from lifehacker
- Why the Guardian is changing the language it uses about the environment — an important read
- Getting a jump on our summer bucket list
What’s something really great you’ve made lately?
