I realized today I haven’t made a good salad in awhile. Most of them lately are with a bit of diced up veggies I have left over from other recipes with some assortment of greens. I served this at dinner tonight after I’d let the dressing sit in it for a few hours, which made it taste even better.
1 can black beans, drained
1 can garbanzo beans, drained
3 cups kale, coarsely chopped
1 apple, cored and thinly diced
3 tablespoons olive oil
1 tablespoon balsamic vinaigrette
1/2 teaspoon lemon juice
1/4 teaspoon sea salt
In a small bowl, whisk together the olive oil, balsamic, sea salt, and lemon juice. Drizzle it on top of the salad and combine well. I recommend letting it sit for a couple hours before eating to let the dressing settle into the kale and beans. Serves 4-6 as a side dish.