This is one of my favorite summer salad recipes for a few reasons. First, we’re using a lot of raw ingredients.

I am not a raw foodist so perhaps I lack creativity when it comes to eating raw, but let’s just say that it’s nice to have a recipe that provides so many raw foods without it being a traditional green leafy salad. Nothing wrong with salad, but I love the variety that this brings.

This summer salad doesn’t take a long time to prepare, is a great dish to bring to parties and the taste is SO refreshing that it makes the perfect companion on a hot summer day.

If you’re looking for another salad perfect for summer check out our kale mango salad!

Refreshing Summer Salad

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Author: Erica Jones, MHS
Yield: 6 1x

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Ingredients

Scale

1 15 ounce can black beans
1 15 ounce can chickpeas/garbanzo beans
2 tomatoes (chopped)
1 yellow pepper (seeded and chopped)
1 red pepper (seeded and chopped)
Flesh of one avocado (diced)
¼ cup fresh cilantro
1 tsp grated lemon or lime zest
¼ cup lime juice
¼ cup extra virgin olive oil
1 jalapeno (seeded and finely chopped)
2 garlic cloves (minced)
Salt and pepper to taste

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Instructions

In a big bowl, mix together the black beans, chickpeas, tomatoes, peppers, avocado and cilantro.
In a medium bowl whisk together the citrus zest, lime juice, EVOO, jalapeno, garlic, salt and pepper.
Pour the mixture over the beans and veggies and toss to coat. Serve solo or with your favorite hummus on top.