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)

Heidi Kratsch
Heidi Kratsch
 

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