Create-Your-Own Pantry Salad

Keep in mind that the definition of a salad is a blend of plant-based ingredients that includes whatever you want. I came up with it by literally throwing together whatever items I found in my pantry. You can do the same by combining the following components:

• A grain — e.g., rice, pasta, quinoa, farfel, farro, etc.
• Texture — e.g., nuts and/or seeds for crunch
• Fresh veggies — e.g., celery, peppers, tomatoes, and/or red onion
• An herb — dried or fresh
• Canned and/or frozen vegetables — e.g., corn or green beans
• A bean — any variety
• Dressing

It may feel daunting, but there’s no better time to be creative than when you’re limited to whatever ingredients you have on hand. And there’s no way to mess up this dish because there’s no right or wrong way to do it. Enjoy!

Bursting with Flavor Pantry Salad

YIELDS ABOUT 10 SERVINGS

• 1 15-oz (425-g) can chickpeas, rinsed and drained
• 1 15-oz (425-g) can black beans, rinsed and drained
• 1 15-oz (425-g) can white beans, rinsed and drained
• 1 15-oz (425-g) can kidney beans, rinsed and drained
• 1 15-oz (425-g) can green beans, rinsed and drained
• 1 15-oz (425-g) can corn, rinsed and drained
• 1 cup farro, cooked
• ⅛ cup roasted sunflower seeds, hulled
• ½ cup green olives, chopped
• ¼ red onion, chopped
• ½ cup fresh parsley, chopped

Shallot Vinaigrette

• 1 shallot, minced
• 2 Tbsp balsamic vinegar (or apple cider vinegar, white wine vinegar, or red wine vinegar)
• 2 heaping Tbsp Dijon mustard
• salt and black pepper, to taste
• ½ cup extra-virgin olive oil

Place dressing ingredients in a mason jar and shake well.

Combine all salad ingredients in a large bowl. Serve immediately, or store in the refrigerator for about 5 days for more intense flavor.