•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.