Mediterranean Crunch Salad

(recipe from Whole Foods Market)

1 (15 oz.) can garbanzo beans
1 cucumber, chopped
1 cup small broccoli florets
1 cup grape tomatoes, halved
1 cup finely sliced kale, tough stems removed
1/2 cup finely chopped red onion
2 Tbsp. finely chopped Kalamata olives
3 Tbsp. red wine vinegar
1 small garlic clove, minced
1 Tbsp. chopped fresh parsley
1 tsp. chopped fresh thyme (I used dried thyme)

Combine all ingredients in a large bowl.  Chill at least 1 hour before serving.

(Easy!  So yummy!)

Black Bean Salad with Avocado-Lime Dressing

(recipe from Whole Foods Market)

1 ripe avocado, mashed
1/4 cup chopped cilantro
2 Tbsp. lime juice
2 (15 oz.) cans black beans, rinsed and drained
4 cups shredded romaine lettuce (I used chopped red kale)
1 cup grape tomatoes, halved
1 cup corn kernels, fresh or thawed if frozen
1 small red bell pepper, chopped
1/2 cup toasted pumpkin seeds

In a large bowl, whisk together avocado, cilantro, and lime juice until blended.  Add beans, lettuce, tomatoes, corn, pepper, pumpkin seeds and toss until evenly coated.

(This comes together quick and is quite tasty.  Perhaps it's because I used kale in place of the lettuce, but I was surprised that this kept well in the fridge for several days.  Good way to use up a very ripe avocado.)