Back to Basics - Black Beans and Raw Vegetable Salad

Every week I make a pot of beans and a very large salad so we have some healthy "fast-food" options on hand during the busy work week. This week I made a pot of black beans and a fresh, raw vegetable salad. Many of the salad items are now coming from the garden and the farmer's markets. I just love this time of year. Sun or not, the food still represents summer. When I come home some night this week, I can warm up a tortilla and some beans, add some salad, and I have a great vegetarian burrito. That's my kind of :"fast-food."




What's in the salad? Beet greens, zucchini, crookneck squash, red cabbage, red bell pepper, one large jalapeño pepper, chopped roasted fennel bulb, carrots, chopped cucumber, the juice of one orange, 2 medium avocados chopped, about half a cup of roasted pumpkin seeds, and a handful of dried currants.