You can say that this is a very simple salad that’s good for you and me. Less sodium and with garden fresh basil. The procedure is fast and easy. So let’s start with the ingredients.
1 can chick peas
1/4 cup boiled black beans
1 clove garlic (minced)
1 shallot (chopped)
1/4 cup cubed red and yellow bell pepper
1/2 cup pineapple chunks (drained)
2 red radishes (sliced)
2 Tbsp. virgin olive oil
1 Tbsp. balsamic vinegar
a squeeze of half a lime
1/4 Himalayan pink salt
1/4 ground black pepper
1/8 tsp. garlic salt
few stalks of scallions (sliced)
1/2 green chili (seeded and minced)
a handful of freshly picked basil from the pocket garden (picture below)
1. Whisk first all wet or liquid ingredients then add garlic, shallots and 1/4 of minced green chilis. Combine well then mix in the seasonings like salt, black pepper and garlic salt and incorporate well once again.
2. Add the black beans, chickpeas, radish and black peppers and the scallions, torn basil and pineapple chunks, stir gently but well. Refrigerate and serve when cold.
As always, a simple serving of plant based salad from a rainbow of colors.