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.