This colorful, cool salad is refreshingly satisfying. Bold flavors and bright in-season vegetables bring this dish to life. Scoop onto romaine hearts for the perfect pool party app, or enjoy as a nutritious bowl on a warm summer day.


  • 1 pint of cherry tomatoes quartered 
  • 1 carrot chopped 
  • ⅓ cup pickled red onion chopped 
  • 1 red bell pepper chopped 
  • 2 ears of grilled corn kernels 
  • ½ cup zucchini diced 
  • 1 cup cooked black beans 
  • 1 cup cooked white beans 
  • ¼ cup fresh oregano minced 
  • 1 small bunch of cilantro chopped 
  • 2-3 tablespoons extra virgin olive oil 
  • 2 tablespoons apple cider vinegar 
  • 1 lime juiced 
  • Salt and fresh ground pepper 
  • Romaine hearts (center leaves of the lettuce) 
  • Microgreens 

Combine the tomatoes, cilantro, oregano, oil, vinegar, light salt and pepper in a salad bowl. Refrigerate for 15 minutes to develop the flavors. Add the remaining ingredients and stir gently to combine. 

Season with lime juice, salt and pepper. Scoop into bowls or serve on romaine shells and garnish with microgreens.

Anthony Cruz, owner of Alimentos is a plant-based wellness chef focusing on nutritional education for all ages through cooking classes, community collaborations and private culinary experiences throughout the Coachella Valley. He can be reached at (619) 674.8918 or [email protected].

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