Orange and Green Salad with Beans

Orange and Green Salad with Beans

Dinner salads make great summer suppers. This one is full of veggies, protein, and yummy, filling avocados.

4 c red leaf lettuce (or your lettuce of choice)
1/4 large yellow or purple onion
1 large carrot, shredded
1 naval orange, segmented (or you can try mandarin oranges)
2 ears of corn, roasted (to roast, bake with husks on in a 350F oven for 30 minutes)
14.5 oz can beans (such as kidney or pinto)
1/3 c broccoli, chopped into bite size pieces
2 tblsp sunflower seeds

Dressing:
juice of 1 lemon
1 large clove garlic, grated or chopped finely
2 tblsp extra virgin olive oil
1/4 tsp red pepper flakes
2 tblsp tahini
1/2 tsp agave
salt and pepper to taste
1-5 tblsp water

Whisk together the dressing ingredients. Add more water as desired, 1 tablespoon at a time (you don't want it too thin). Tear the lettuce into pieces and place them in your serving bowls. Pour half of the dressing over the bowls of lettuce and mix to incorporate. Cut the corn kernels off of the cob. Top the lettuce with the corn and the rest of the ingredients, except for the sunflower seeds. Pour the rest of the dressing over the bowls. Top with the sunflower seeds.