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The Great Canadian Salad

The Great Canadian Salad

Salads

Course

Difficulty

Easy

Pulse Type

Beans

Specialty Diet

Vegan

Occasion

4th of July

Cook Time

20 minutes

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

1 cup black beans cooked
1 cup lentils, green cooked
1 cup chickpeas cooked
1 1⁄2 cup pearl barley cooked
2 cups arugula baby (or spinach)
1 1⁄2 cup bell pepper red; diced (approx. 1 whole pepper)
1⁄2 cup cranberries dried; chopped
2 tbsp green onions finely sliced (approx. 1 whole onion)

Vinaigrette:

1⁄4 cup apple cider vinegar
1⁄4 cup canola oil
2 tbsp mustard whole grain; mixed with salt and ground black pepper to taste

Optional Garnish:

1⁄4 cup sunflower seeds toasted

Instructions

Toss prepared pulses, barley, arugula, pepper, cranberries and onion together in a large bowl.
Whisk all vinaigrette ingredients in a small bowl until fully combined.
Toss the prepared vinaigrette with the salad. Season with salt and ground black pepper to taste.
Garnish with toasted sunflower seeds and enjoy!