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This is such a great dish to make! Either take it with you to a summer get together, or make it on your regular meal preparation day. It’s easy to store in mason jars for lunch throughout the week.

Summer Salad - Tarah Abram

Summer Salad

Tarah Abram
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Course Mealtime
Servings 4
Calories 513.15 kcal


  • 14 oz can of organic pinto beans
  • 14 oz can of organic garbanzo beans
  • 1 red onion finely diced
  • 2 bell peppers red and orange – diced
  • 10 celery sticks diced
  • 1 cup fresh Cillantro minced
  • 1 lemon
  • 1 lime
  • 1/2 cup extra virgin olive oil
  • 1/8 tsp ginger (adjust to taste)
  • 1/8 tsp turmeric (adjust to taste)
  • 1/8 tsp cumin (adjust to taste)
  • 1/8 tsp Himalayan salt (adjust to taste)
  • 1/4 cup sunflower seeds optional


  • Drain and rinse the beans, allow to air dry for a few minutes.
  • In the meantime, dice onion, bell peppers, celery, and cilantro.
  • Place all ingredient into a large bowl.
  • Add the beans, juice of the lemon, lime, olive oil, and spices.
  • Stir together and top with sunflower seeds.
  • Allow to cool for 30 minutes or longer before serving.
  • You can keep this salad in airtight containers in your refrigerator for up to five days (it won’t get soggy – I promise!)


This recipe appeared in the August-September 2017 issue of Elements For A Healthier Life Magazine.
Photograph by Tarah Abram © All rights reserved.


Calories: 513.15kcalCarbohydrates: 50.35gProtein: 13.45gFat: 30.46gSaturated Fat: 4.14gSodium: 633.74mgFiber: 15.07gSugar: 10.79g

“The kitchen is where friends and family come together for good food and conversations that nourish the soul.” ~ CK Kochis

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