A light vitamin packed salad for spring and summer, easy again to make and good to make ahead for a meal later!
Boil up one chopped bunch of collard greens in salt water.
Drain and cool.
Place in a bowl and top with:
1 sliced and halved organic plum tomato
3/4 cup organic kidney beans
1/3 cup thinly sliced zucchini
Drizzle balsamic vinegar to taste over the top, with a splash of olive oil and a good grinding of black pepper and seasalt.
Keep cool until ready to eat - right away or the next day is fine too. Serve with a nice crusty bread and a slice of cheese.
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