Simple Summer Garden Salad for a Light Lunch


– Handful of mixed lettuce and large leaf arugula
– Red and sun gold cherry tomatoes, sliced in half
– 1 small or 1/2 large jalapeno, coarsely chopped, somewhat de-seeded
– Warmed pinto or Rio Zape Heirloom Beans
– Crumbled feta or cotija cheese
– Olive oil
– Kosher salt & black pepper


1. Gather vegetables from the garden. Clean and dry thoroughly in strainer or salad spinner.
2. Slice & chop vegetables.
3. Place lettuce pieces on plate. Lightly toss with a pinch of kosher salt. Add cherry tomatoes and drizzle a bit of olive oil over the top.
4. Place ~1/2 cup warmed beans (strained with slotted spoon) next to lettuce.
5. Add jalapeno over the top and sprinkle with cheese and black pepper.
6. Serve immediately.





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