This Discover Cooking with California Olive Oil Recipe Contest submission comes from Teena Arora, a We Olive San Francisco customer. Teena describes her salad as, “This refreshing salad has nutrient-rich, versatile flavors. Kale and beans are a winning combination in taste and texture.
It’s simply light & fresh!”
Serves 3
Ingredients
kale leaves; 12 oz bag
garbanzo beans; 1 can (Trader Joes organic); rinsed and drained
tri-color baby bell peppers; 1 cup diced
red onion; 1/4 cup diced
sunflower seeds; 2 tbsp
dried berries; 1/4 cup
Trader Joes goddess dressing; 1/4 cup
apple cider vinegar; 1 tbsp
We Olive Organic Meyer Lemon Olive Oil; 2 tbsp
Trader Joes 21 seasoning blend; 1 tbsp
salt to taste (optional)
fresh ground black pepper; 1/4 tsp
1. Prep veggies
2. Rinse kale leaves and use a salad spinner to rid excess water
3. Rinse garbanzo beans and drain in a colander
4. In a bowl, assemble the veggies and beans
5. Add berries and seeds
6. Add seasonings, s&p, dressing, cider, and oil
7. Mix well
8. Serve on a bed of kale leaves
9. Enjoy!
Notes: You can also add the following to this salad as it’s very versatile – be creative with the flavored olive oils too!
pumpkin seeds
persian cucumbers (diced)
sun-dried tomatoes
kalamata olives (sliced)
cherry tomatoes (sliced)
grilled corn
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