The Everything (and Everyday) Salad

I make a variation of this salad all. the. time. It has provided me more lunches at work than I can count. I make a big batch on Sunday evening and put it in a large tupperware bowl. Then I just bring that tupperware bowl to work and keep it in the fridge all week long, using a ladle-sized spoon to dish some out each day for lunch. 

The good thing about this salad is you can use the ingredients that you have on hand and it’ll still work. I’ve probably never eaten it twice the same, though it’s always a mix of the beans and vegetables with lemon juice (sometimes lime juice), extra virgin olive oil, parsley and mint. Recipe is at bottom! 

Enjoy! 


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The Everything (and Everyday) Salad
Use what you've got - ingredients don't need to follow any rules. A perfect big batch salad to make on Sunday evening in a large tupperware bowl that you can take to work and eat each day for lunch.
Course Salad, Side Dish
Servings
servings
Ingredients
  • 1 can chickpeas
  • 1 can red kidney beans
  • 1 can black beans
  • 1 large onion, chopped
  • 1 large cucumber, chopped
  • 2 peppers your choice! green, red, orange, yellow
  • 1 large tomato, diced or use cherry tomatoes
  • 1/2 cup kalamata olives, halved
  • 1 large handful mint leaves, chopped
  • 1 large handful parsley, chopped
  • 1/4 cup extra virgin olive oil more or less to taste, I add as I go
  • 1/4 cup lemon juice more or less to taste, I add as I go
  • feta cheese to taste optional, at time of eating
  • avocado optional, at time of eating
Course Salad, Side Dish
Servings
servings
Ingredients
  • 1 can chickpeas
  • 1 can red kidney beans
  • 1 can black beans
  • 1 large onion, chopped
  • 1 large cucumber, chopped
  • 2 peppers your choice! green, red, orange, yellow
  • 1 large tomato, diced or use cherry tomatoes
  • 1/2 cup kalamata olives, halved
  • 1 large handful mint leaves, chopped
  • 1 large handful parsley, chopped
  • 1/4 cup extra virgin olive oil more or less to taste, I add as I go
  • 1/4 cup lemon juice more or less to taste, I add as I go
  • feta cheese to taste optional, at time of eating
  • avocado optional, at time of eating
Instructions
  1. Chop all ingredients
  2. Put all beans in strainer and rinse thoroughly
  3. Add all ingredients to a large bowl and stir, adding more or less to taste of any ingredient. It's as easy as that.
  4. Recommended to let sit in the fridge for at least four hours before serving so ingredients can settle.
  5. Optional: At time of eating, top with feta cheese and/or avocado
Recipe Notes

This recipe can be used with whatever's in the fridge. The beans make it hearty and the seasoning mix (salt, pepper, lemon juice, mix of mint/parsley) brings the flavor full circle. Taste as you go to get the flavor you're after. 

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