# What You'll Need:
→ Beans
01 - 1 cup cooked black beans, drained and rinsed
02 - 1 cup cooked chickpeas, drained and rinsed
03 - 1 cup cooked kidney beans, drained and rinsed
→ Grains
04 - 1 cup cooked quinoa or brown rice
→ Vegetables
05 - 1 cup cherry tomatoes, halved
06 - 1 cup cucumber, diced
07 - 1 red bell pepper, diced
08 - 1 cup baby spinach or mixed greens
09 - 1 medium avocado, sliced
10 - 1/4 cup red onion, thinly sliced
→ Dressing
11 - 3 tablespoons olive oil
12 - 2 tablespoons fresh lemon juice
13 - 1 tablespoon apple cider vinegar
14 - 1 tablespoon Dijon mustard
15 - 1 teaspoon maple syrup or honey
16 - 1 garlic clove, minced
17 - Salt and pepper to taste
→ Garnish
18 - 2 tablespoons fresh cilantro or parsley, chopped
19 - 2 tablespoons toasted pumpkin or sunflower seeds, optional
# How to Make:
01 - Wash and prepare all vegetables including halving tomatoes, dicing cucumber and bell pepper, slicing avocado, and mincing red onion and garlic. Set aside on a clean cutting board.
02 - In a small bowl, whisk together olive oil, fresh lemon juice, apple cider vinegar, Dijon mustard, maple syrup or honey, minced garlic, salt, and pepper until well combined and emulsified.
03 - In a large mixing bowl, combine drained black beans, chickpeas, and kidney beans with halved cherry tomatoes, diced cucumber, diced red bell pepper, sliced red onion, and baby spinach.
04 - Stir in the cooked quinoa or brown rice to the bean and vegetable mixture, distributing evenly throughout.
05 - Pour the prepared dressing over the mixture and gently toss with a spoon or spatula until all ingredients are evenly coated.
06 - Divide the dressed mixture equally into four serving bowls, then top each portion with sliced avocado arranged on the surface.
07 - Sprinkle fresh cilantro or parsley and toasted seeds over each bowl if desired. Serve immediately while fresh, or cover and refrigerate for meal prep purposes.
