play. wash. rinse. repeat.

A garlicky olive oil and balsamic dressing brings this warm white bean and arugula salad together. The soft white beans, peppery arugula, and bright cherry tomatoes taste great together. This salad comes together quickly and tastes great. It can be used as a light meal or as a side dish. Ingredients: 2 cans of white beans, drained and rinsed 4 cups of fresh arugula leaves 1/2 cup of cherry tomatoes, halved 1/4 cup of red onion, thinly sliced 1/4 cup of fresh basil leaves, chopped 2 cloves of garlic, minced 2 tablespoons of extra virgin olive oil 1 tablespoon of balsamic vinegar Salt and pepper to taste 1/4 cup of grated Parmesan cheese optional Instructions: In a large skillet, heat the olive oil over medium heat Add the minced garlic and saut for 1-2 minutes until fragrant Add the drained white beans to the skillet and cook for 3-4 minutes, stirring occasionally, until ...

This mango avocado salad is very cool and full of different tastes and textures. You can eat it for lunch or as a side dish with any other meal. It tastes great with any vegan dish because it has sweet mango, creamy avocado, and tangy lime juice. Ingredients: 1 ripe mango, diced 1 ripe avocado, diced 1/4 cup red onion, finely chopped 1/4 cup fresh cilantro, chopped 1 jalapeno, seeded and minced Juice of 1 lime Salt and pepper to taste Instructions: In a large bowl, combine diced mango, avocado, red onion, cilantro, and jalapeno Squeeze lime juice over the salad and gently toss to combine Season with salt and pepper to taste Serve immediately or refrigerate until ready to serve