Spring has arrived on the calendar and sporadically makes an appearance here and there weather-wise in Pennsylvania. We’ve had some glorious days but still many chilly ones. Despite the chillier onset of spring, my mind has been going to lighter food inspirations. Easter is so early this year and menu planning has been on the forefront.
This salad is super easy to prepare. You can use what veggies you love or have on hand. And this type of salad is always better the day or two after preparation so that the vegetables and beans can absorb the flavors from the dressing. Honestly, I love foods I can make a day ahead of time so it allows me time to prepare the foods I can’t do that with on the menu.
This can be served as a side dish salad or on its own. Great source of vegan proteins and vitamins. I like adding whatever other seasonal veggies are available at the market like garlic scapes, chives, pickled or roasted beets, or spring onions.
— Knead to Cook