Vegan Salad perfect food prepping, and keeping cooking in the kitchen simple!
- 1 can of rinsed/drained chic peas
- 1 can of rinsed/drained kidney beans
- 1 bunch of chopped organic black kale
- 1 ripe and cubed organic avocado
- 2 tbsp. frank red hot sauce
- 1 tsp. salt
- 1 tsp. group pepper
- 1 tsp garlic powder
- 1 tbsp EVOO
- Juice of 1 1/2 organic lemons
- Into a large bowl add all ingredients but kale and salt. Stir well and let the ingredients marry for 5 minutes. Now add the last two ingredients. Stir well before serving, but be gentle, no one likes bruised avocado.
- This salad will last for five days, in the fridge, in a sealed container.