I've been full-scale into chopped veggie salads lately. I used to crave leafy green salads, and wanted to eat them every day. Then, when I was pregnant with my son, I had such a profound adversion to salad that just the smell of it brought on an immediate gag reflex. Sadly, I've never regained my previous adoration of the humble leaf. So, I do enjoy it from time to time, but it's no longer something I want everyday, and I've found myself preferring cooked greens to raw. The honeymoon is clearly over, but a new relationship has developed.
So, now I really like chopped up salads of whatever veggies are handy, and I like throwing in whatever beans are in the fridge (or freezer -- that's why it's so handy to freeze 'em in small quantity packages like a cup or two). Plus, these seem to go over really well with everyone in my family. It seems to be much easier to get my three year old to eat something like this than a bowl of leafy greens, which he enjoys for a few bites but then loses interest in. I will often throw in left over cooked veggies like cauliflower or broccoli -- or you could use asparagus if you are a fan. I've also been using steamed green peas (because unfortunately they are not fresh sweet peas, but rather gulag peas from my stock of organic veg in the freezer).
Nice thing, too, is the leftover are great the next day if you make too much.
1 avocado (1 cup chopped)
1 pint grape tomatoes (1 1/2 cups chopped)
3/4 cup finely sliced celery
3/4 cup finely sliced carrots
3/4 cup black eyed peas
1/2 cup chick peas
1/2 tbsp balsamic vinegar
1/2 tbsp raw honey
1/2 tsp sea salt
1/8 tsp chili powder
1. combine the cut up veg and the beans, except for the avocado -- mix that in after the major tossing has been done
2. add the seasonings, and toss really well
3. adjust for taste
4. add the avocado and mix gently to combine
We don't always have avocado, and anyway I've found that steamed cauliflower is a delight in this salad. As is broccoli. Go crazy, kids.