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Gluten-Free Market Veggie Bean Salad

August 18th, 2015 | no comments

Delicious no cook summer meal that you can throw together in minutes and enjoy all week long. I love to bring this salad as a side dish to dinner parties or summer BBQs or eat topped over fresh spinach for a satisfying summer meal in minutes.


You’ll need:

  • 1 can of Eden Foods Organic Garbanzo Beans
  • 1 can of Westbrae Natural Organic Salad Beans
  • 2 ears or corn (kernels only, cooked) or 1 can corn
  • 1 yellow bell pepper
  • 1 cup cherry tomatoes (in half)
  • ½ large cucumber (I removed the skin)
  • ½ can black pitted olives (in half)
  • ½ small red onion (minced)
  • 3 stalks of green onion or scallions
  • 2 celery stalks (diced)
  • A handful of fresh basil (optional, you could also fresh mint or parsley)
  • *Optional* ¾ cup feta cheese


  • 2 – 3  TBSP first cold pressed extra virgin olive oil
  • 1 – 2 TBSP red wine vinegar
  • Himalayan sea salt
  • Fresh cracked pepper

Gluten-Free Option

To make:

In a large bowl toss ALL ingredients until fully incorporated. In a separate bowl, whisk together dressing ingredients for 60 seconds then pour over the mixture to dress your salad. Refrigerate and serve cold. Toss the salad to re-mix dressing before each serving.

Note: If you LOVE these flavors, try my non gluten-free Orzo Pasta Summer Salad.


*gluten-free *dairy-free-option *vegetarian



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DeAnna Lynn Englezos is a Brooklyn-based Certified Holistic Health and Lifestyle Coach. Her core mission is to share accessible information on health and happiness that actually works and healthy recipes that taste great. DeAnna is the proud owner of an adorable rescue pup named Harlow and posts pictures of her often.
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