This Summer’s top cooking ingredient was tomatoes. I got so many gorgeous varieties in my Eatwell CSA box the past few months that I had to keep coming up with new recipes to utilize all the goodness.
One of my go-to’s became this delicious, easy, tomato & bean salad. I always have all the ingredients on hand so it’s perfect to throw together on weekends or even on a weeknight when I needed a side with dinner.
- 1 Can of chickpeas
- 1 Cup black beans/pinto/kidney beans
- 1/2 Cup diced red onion
- 1 Clove diced garlic
- 1 Large tomato chopped
- 1 Pepper diced
- 1 Cucumber diced
- 2 Tablespoons olive or hemp seed oil
- 1 Teaspoon cumin
- 1/4 Teaspoon each chili powder, salt & turmeric
Optional additions: Avocado, celery, cilantro, parsley… Anything you’d like really. Which is always my favorite kind of recipe.
- Chop ingredients
- In a small bowl whisk together oil & spices
- Toss dressing until combined – Et voila!
This keeps really well – If you’re not using avocado – So seal it up in a container and eat all week!
Stay tuned for the next MCLV Mange installment and check out the previous posts from this series to see what you’ve missed so far: