Ultimate Can’Eh’Dian Salad

Clock Icon 15 minutes |
Servings: 8 |
Prep: 16 minutes |
Cook: n/a

Ingredients

  • 1 cup cooked black beans
  • 1 cup cooked green lentils
  • 1 cup cooked chickpeas
  • 1 1/2 c cooked pearl barley
  • 2 cups baby arugula (or spinach)
  • 1 1/2 c diced Peak of the Market red bell pepper (1 whole pepper)
  • 1/2 c dried cranberries, chopped
  • 2 Tbsp finely sliced Peak of the Market green onion (approx 1 whole onion)
Vinaigrette
  • 1/4 c apple cider vinegar
  • 1/4 cup canola oil
  • 2 Tbsp whole grain mustard mixed with salt and ground black pepper to taste.
Garnish
  • 1/4 c toasted sunflower seeds

Method

  1. Toss prepared pulses, barley arugula (or spinach), pepper, cranberries and onion together in a large bowl.
  2. Whisk all vinaigrette ingredients in a small bowl until fully combined.
  3. Toss the prepared vinaigrette with salad.
  4. Season with salt and ground black pepper to tastes. Garnish with toasted sunflower seeds and enjoy!

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