Ingredients
- 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!
Recipe Notes
Chef’s notes: this salad is great with multiple pulses, but if you only have one kind simply substitute and the recipe will still work well. The pulses and barley absorb much of the vinaigrette. Taste and season the salad accordingly with cider vinegar and salt & pepper before serving.