This is great on its own for lunch, or even as a side dish. Double the recipe and you have lunch for the entire week. I serve mine on a bed of spinach or arugula so that I can get in my daily dark leafy greens.
Health Tip: For the canned beans, look for the no-salt added option.
1 14-ounce can black beans, drained and rinsed
1 14-ounce can kidney beans, drained and rinsed
1 14-ounce can garbanzo beans, drained and rinsed
1 can artichoke heart pieces, drained and rinsed
1 cup celery, roughly chopped
1 cup carrot, roughly chopped
1/3 cup cilantro, chopped (or parsley if you don’t like cilantro)
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon onion powder
1 teaspoon garlic powder (or 1 clove of fresh garlic, minced)
1/2 teaspoon celery salt
2 tablespoons apple cider vinegar
2 tablespoons balsamic vinegar
Mix all ingredients together in a bowl.