Summer Garden Jumble
Yield: 4 entrée servings
A no-cook, plant-based meal that's nutrient-rich and endlessly customizable. Store in the fridge and simply scoop when hungry!


  • 1 (15-ounce) can black bean (rinsed and drained; may substitute favorite white beans)
  • 3 cups corn kernels (cooked or raw if very fresh)
  • 1 bell pepper, seeded and diced (about 1 cup; I often use half red, half orange or yellow)
  • 1 cup seeded and diced cucumber (about half a large)
  • 1 cup seeded and chopped tomato (or halved grape or cherry tomatoes)
  • ½ cup mix of fresh herbs, chopped (like basil, chives, dill, mint, cilantro, etc.)
  • ¼ cup minced red onion (or ½ cup sliced scallions)
  • Dressing options: Peruvian Green Sauce, Cilantro Lime Vinaigrette, Creamy Balsamic, Favorite Balsamic VinaigretteBasil Vinaigrette or your favorite store-bought dressing
  • For serving: 1 avocado, diced; ½ cup mix of roasted sunflower seeds and pepitas (may substitute or add chopped nuts of choice; crushed tortilla chips are another crunchy option); salt and pepper


  1. Add the beans, corn, bell pepper, cucumber, tomato, herbs and onion to a large bowl. Drizzle with enough dressing to lightly coat. (Start with about ¼ cup and add to taste.) Make ahead tip: at this point, the salad may be covered and refrigerated until ready to eat.

    Just before serving, season to taste with salt and pepper, and stir in the chopped avocado and seeds. If expecting leftovers, you may wish to use these ingredients as a topping in order to maintain maximum freshness and crunch.


You make this a grain-based salad by stirring in about 3 cups cooked (from 1 cup uncooked) rice, quinoa or grain of choice. In this case, just make sure to have sufficient dressing to coat to your liking and note that the yield will be greater.
Beyond the substitutions already noted, feel free to add or subtract ingredients based on personal preference and what you have on hand – chopped zucchini or celery, shredded kale, spinach, cabbage or carrots, sliced radishes, and so on.
Two cans of beans may be used for double the protein.
As is, this salad is vegan, but if that’s not a concern you could add feta cheese, grilled and chopped (or even rotisserie) chicken, chopped hardboiled egg and/or cooked and crumbled bacon.

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