This light but filling salad can be made with quinoa (a gluten free grain sold next to the rice) or with couscous. I eye-ball all the ingredients. Really, you can’t screw up this recipe!
I use about 2-3C cooked (and cooled) quinoa or couscous. Most can be microwaved. EASY!
2 squeezed lemons
1/4 c olive oil
kidney beans, drained
garbonzo beans, drained
sliced kalamata olives
chopped peeled cucumber
chopped red pepper
mint leaves, chopped
basil and chives chopped (if I have them in my garden pots)
salt and pepper to taste
And the perfect Summer beverage with this is my friend Wendy’s “Cucumber Lemonade”!
Sliced Cucumbers & Ice
Serve with a couple cucumber slices in each cup.