This salad does not contain egg, dairy or gluten.
Happy Wednesday Friends! Is it just me or does July seem to be flying by? I'm excited to be going away for a week to Maine in just two short weeks. We have a growing list of gluten-free eateries and a coffee trail, so make sure to follow along on Instagram stories.
Now let's talk about this salad! In the summertime, I like to add lemon, lime or mint to dishes. I love their flavor and scent. This salad is simple but it's packed with flavor and nutrition. The trick is to let it sit in the fridge overnight to let the flavors build up.
Ingredients
All ingredients are from Trader Joe's
4 servings
1 bag of organic baby kale
1 cup cooked white quinoa
1 can organic black beans
2 limes
zest from one lime
dressing
2 tbsp olive oil
1 tbsp balsamic vinegar
juice of 2 limes
salt
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Rinse the baby kale and drain. Set aside. Rinse the black beans and combine with the kale. Cook the quinoa and set aside to cool. Combine 1 cup cooked quinoa with kale and beans. Add the zest of one lime. Mix well. Prepare the dressing and drizzle over the salad. Mix well. Season with salt to taste. Let the salad sit in the fridge for a few hours to overnight so the flavors settle. Enjoy!
I loved all the flavors in this salad! You see mint in the picture but I never really used it in the end. I changed my mind half way which does happen sometimes when I'm cooking.
How yummy does this look? It's been perfect this week with temperatures in the 90s. Have you tried baby kale? It works so nicely in cold salads since it has a softer texture.
Enjoy this super easy and flavorful salad! Take a photo and share on Instagram using #peoniesandalatte to show us your creations.
Thank you for reading this post!
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