Tangy Chilled Bean Salad

Tangy Chilled Bean Salad

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

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.

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