This salad involves no cooking (nice now that the weather is warming up!) and is very quick to put together if you have some of the ingredients made ahead. I routinely make marinated red onions, ginger carrots, and a mustard-honey dressing (make it without the miso for this recipe) so that I usually have them in the refrigerator. Also, it helps to have some cooked beans in the freezer; I cook big batches of either pinto or garbanzo beans, and sometimes navy beans so that I can freeze some in pint-sized containers.
Serves 2-4 Served over bed of lettuce
2 cups cooked navy beans (small white beans)
1/2 cup ginger carrots
1/4 cup marinated red onions
2 stalks celery, finely chopped
1 avocado, cubed
1/2 cup mustard honey dressing
fresh parsley or cilantro, finely chopped and optional
salt to taste
lettuce of your choice (2 cups per person for a big salad)
Evenly mix all the ingredients except the dressing and salt in a bowl. Add the dressing and stir well again. Add salt to taste. Serve over a bed of lettuce in individual salad bowls.
