The Great Canadian Salad - World's Greatest Pulse Dishes, Appetizers, Snacks & Sides Recipe
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Cooking tools:
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Pot
- Saucepan
- Colander
- Measuring spoon
- Measuring cup
- Skillet
- Wooden spoon
- Tongs
- Serving bowl
- Stove
- Oven
- Baking sheet
Ingredients
- 1 cup (250 ml) cooked black beans
- 1 cup (250 ml) cooked green lentils
- 1 cup (250 ml) cooked chickpeas
- 1 1/2 cups (375 ml) cooked pearl barley
- 2 cups (500 ml) baby arugula (or spinach)
- 1 1/2 cups (375 ml) diced red bell pepper (approx. 1 whole pepper)
- 1/2 cup (125 ml) dried cranberries, chopped
- 2 tbsp (30 ml) finely sliced green onion (approx. 1 whole onion)
- 1/4 cup (60 ml) apple cider vinegar
- 1/4 cup (60 ml) canola oil
- 1 tbsp (30 ml) whole grain mustard
- salt
- ground black pepper
- 2 tbsp maple syrup
- 1/4 cup (60 ml) toasted sunflower seeds
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