Moe, J. 2022, Mustard Green and Bean Salad - Quick Healthy Meals with Limited Kitchen Access, Desert Farming Initiative, University of Nevada, Reno

Ingredients:

2 cans of prepared beans, rinsed (cannelini beans, black eyed peas, pinto beans, black beans or other)
1 bunch of fresh mustard greens, chopped (substitute other greens such as kale, chard or spinach if you like!)
1 large parsnip or carrot, diced
3-4 tablespoons fresh sage or basil
1 teaspoon freshly squeezed lemon juice
2-3 tablespoons olive oil
Salt and pepper, to taste

Directions: Combine all ingredients in large bowl. Share with your friends!

Learn more about the author(s)

Jill Moe

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Mustard Green and Bean Salad - Quick Healthy Meals with Limited Kitchen Access

Ingredients:

2 cans of prepared beans, rinsed (cannelini beans, black eyed peas, pinto beans, black beans or other)
1 bunch of fresh mustard greens, chopped (substitute other greens such as kale, chard or spinach if you like!)
1 large parsnip or carrot, diced
3-4 tablespoons fresh sage or basil
1 teaspoon freshly squeezed lemon juice
2-3 tablespoons olive oil
Salt and pepper, to taste

Directions: Combine all ingredients in large bowl. Share with your friends!

Published by: Moe, J., 2022, Mustard Green and Bean Salad - Quick Healthy Meals with Limited Kitchen Access, Desert Farming Initiative, University of Nevada, Reno