• 1 cup cooked black beans
• 1 cup cooked green lentils
• 1 cup cooked chickpeas
• 1 1/2 c cooked pearl barley
• 2 cups baby arugula (or spinach)
• 1 1/2 c diced Peak of the Market red bell pepper (1 whole pepper)
• 1/2 c dried cranberries, chopped
• 2 Tbsp finely sliced Peak of the Market green onion (approx 1 whole onion)

Vinaigrette

• 1/4 c apple cider vinegar
• 1/4 cup canola oil
• 2 Tbsp whole grain mustard mixed with salt and ground black pepper to taste.

Garnish

• 1/4 c toasted sunflower seeds