Arugula, Bean and Cranberry Salad with Apple Cider & Maple Dressing

Filled with hearty beans and sweet peppers and dried cranberries, this salad is filling and awesome to serve on the side or prep on Sunday to use as lunches for the week.

Yields: 4 servings

Ingredients

• 1 can black beans, drained and rinsed
• 1 cup cooked green lentils
• 1 can chickpeas, drained and rinsed
• 1 1/2 cups cooked pearl barley
• 2 cups baby arugula (or spinach)
• 1 1/2 cups diced red, yellow or orange bell pepper (approx. 1 whole pepper)
• 1/2 cup dried cranberries, chopped
• 2 tbsp finely sliced green onion 

Vinaigrette:

• 1/4 cup apple cider vinegar
• 1/4 cup  olive oil
• 1 tbsp whole grain mustard
• salt and ground black pepper to taste
• 2 tbsp pure maple syrup

Garnish (optional):

• 1/4 cup toasted sunflower seeds