Tangy Chilled Bean Salad

This Tangy Chilled Bean Salad will not only add color to a summer meal, it will also add flavor, flavor, and flavor. Peppery arugula with spinach, radishes, lemon juice, and two kinds of beans pack a taste punch. Make it ahead and let it refrigerate overnight for a maximum blend of the all the zestiness.

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INGREDIENTS

• 5 cups arugula and spinach mix, washed and drained

• 1/2 red onion, thinly sliced

• 1 rib celery, thinly sliced

• 2 - 3 radishes, sliced

• 1 (15 ounce) can garbanzo beans, rinsed and drained

• 1 (15 ounce) can kidney beans, rinsed and drained

• 1/4 cup freshly squeezed lemon juice

• 1/4 cup extra virgin olive oil

• 1/2 teaspoon sea salt

• 1/4 teaspoon freshly ground pepper

DIRECTIONS

In a large bowl, toss arugula and spinach, onion, celery, and radishes. Add garbanzo and kidney beans.

Combine lemon juice, olive oil, salt, and pepper; pour over vegetable mixture and toss lightly. Refrigerate several hours or overnight. Toss again before serving.

You can find the original recipe HERE.