Spinach, Artichoke, Cannellini Bean Salad with Sun-Dried Tomatoes


I like to think of this dish as a “pizza in a bowl” – all the yumminess of vegan pizza toppings, yet using the hearty cannellini beans instead of a dough-crust, is a healthier, gluten-free, protein-packed alternative. Plus, having he spinach raw you get much more nutrients/enzymes. It is quite decadent tasting, inexpensive and easy to make. All ingredients are found in Bocas Del Toro, Panama! Enjoy with compassion world-wide.

2 Cups Cannellini Beans, rinsed and drained

1 Cup quartered artichoke hearts

1 Cup sun-dried tomatoes

1 Large Cucumber – peeled, seeded & chopped

1 small onion – diced

3 cloves raw garlic – diced

2 Tablespoon Tahini

½ Cup Organic Olive Oil

1/4 Cup Coconut Oil

1/4 Cup Water

1/4 Cup Organic Apple Cider Vinegar

1/4 Cup Balsamic Vinegar

1 Tablespoon dried Italian Seasoning Mix

Ground Black Pepper

Cayenne Pepper or Hot Sauce to taste

Add all ingredients together in a large Pyrex glass bowl and let chill for one hour.

Serve over a bed or Organic Baby Spinach

Garnish with Pine Nuts, Hemp Seeds and Chia Seeds (or Linzana – ground Flax Seeds)

Garnish with fresh Basil Leaves on the side – people either love or hate fresh Basil, so leave it on the side.