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Parve
Easy
30 Minutes
Diets 
As Pesach approaches, we scramble to whip up healthy options while also clearing out our pantries. However, it’s easy to come up with a dish that checks off both goals. Whenever I want to clear out my pantry, Pesach season or not, I create a new type of salad. Keep in mind that the definition of a salad is a blend of plant-based ingredients that includes whatever you want. I came up with it by literally throwing together whatever items I found in my pantry. You can do the same by combining the following components: • A grain — e.g., rice, pasta, quinoa, farfel, farro, etc. • Texture — e.g., nuts and/or seeds for crunch • Fresh veggies — e.g., celery, peppers, tomatoes, and/or red onion • An herb — dried or fresh• Canned and/or frozen vegetables — e.g., corn or green beans • A bean — any variety • Dressing It may feel daunting, but there’s no better time to be creative than when you’re limited to whatever ingredients you have on hand. And there’s no way to mess up this dish because there’s no right or wrong way to do it. Enjoy!
1 shallot, minced
2 tablespoons Bartenura Balsamic Vinegar (or applecider vinegar, white wine vinegar,or red wine vinegar)
2 heaping tablespoons Haddar Dijon Mustard
salt, to taste
black pepper, to taste
1/2 cup Tuscanini Extra-Virgin Olive Oil
15 ounces (425 grams) Glicks Chickpeas,rinsed and drained
1 15-ounce (425-gram) can black beans,rinsed and drained
1 15-ounce (425-gram) can white beans,rinsed and drained
1 15-ounce (425-gram) can kidney beans,rinsed and drained
1 15-ounce (425-gram) can green beans,rinsed and drained
1 15-ounce (425-gram) can corn, rinsed and drained
1 cup farro, cooked
1/8 cup roasted sunflower seeds,hulled
1/2 cup Gefen Green Olives, chopped
1/4 red onion, chopped
1/2 cup fresh parsley, chopped
Place dressing ingredients in a mason jar and shake well.
Combine all salad ingredients in a large bowl. Serve immediately, or store in the refrigerator for about five days for more intense flavor.
Photography by Beth Warren
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