Black Bean & Farro Salad with Avocado & Lime Vinaigrette
There are so many reasons to love this salad: it can be made ahead; it is loaded with plant-based protein & fibre; it is a great way to use up leftovers…and, of course, it tastes amazing.
There are so many reasons to love this salad: it can be made ahead; it is loaded with plant-based protein & fibre; it is a great way to use up leftovers…and, of course, it tastes amazing.
I love a hearty salad and pearl couscous (also called Israeli) is just filling enough for a light lunch or side dish.
This salad comes together really easily, although you want to allow time for it to marinate. Start with canned beans and a jar of salsa, then add whatever other ingredients you like.
The dressing combines fresh strawberries, olive oil, and balsamic vinegar. It sounds unusual but it is really good, especially when paired with rich avocado.
Got canned beans you want to use up? Make a bean salad in no time using canned beans and store-bought Greek dressing.
I love kale but I know it’s a tough sell for a lot of people. Here are a few easy ways to serve this nutritious vegetable. I’ll continue to add to this list as I try new recipes. If you’re new to kale, read my …