4 tablespoons lemon juice
4 tablespoons olive oil
Salt and pepper
2 ripe avocados, diced
Half of a red onion, diced
1 (15.5 ounce) can Michigan White Beans, drained and rinsed
2 cans hearts of palm, drained and sliced
1 cup grape tomatoes, quartered
1-1/3 cups cooked quinoa
5 ounces of baby arugula
1/2 cup salted and toasted sunflower seeds
Michigan is known throughout the world as a top producer of conventional and organic dry edible beans.
