The ingredients for this salad came together based on what I had on hand, including the first two crops ready for harvest in our garden: mint and green onions. Yay for homegrown food!
We had also picked up some “real” tomatoes from the farmers market earlier this week, so I threw them in there too. All the flavors mingled together very nicely.
Tossed with pureed avocado (my favorite base for a salad dressing), this little concoction was surprisingly good!
It’s like a minty, beany, pasta salad!
