You need a little color in your life.

Especially when it’s the end of October—candy is showing up EVERYWHERE and the sky is turning a gray color.

The leaves are falling.

And winter is coming.

But there’s a way to brighten up your mood and your dinner (or lunch).

You CAN create vegetarian dinner ideas with a few simple ingredients!


Add a bit of brightness with these pretty white beans and mandarin oranges tossed amongst a bowl of mixed salad greens, chia seeds and unsweetened coconut flakes.

Heck, it’s like Spring break in October.

Don’t ya think?

Well, minus the whole bikini thing.

I mean, if you really wanna, you can toss on your swimsuit and eat this salad but you might wanna keep your puffy coat close because if you’re home is as chilly as mine, you’ll have goose bumps up and down your little bod while noshing on this bowl of goodness.

And, o ya the salad is tossed in this heavenly dressing that I can’t describe. Need I tell you more?

I think you need to try it for yourself.


You’ll enjoy it. Leftovers are just as good packed up for lunch tomorrow- you can stuff them into a gluten-free wrap or pita with a bit of avocado and you’re set.

Like, seriously. You’re set.

Heck, it’s Spring break.

Go have fun and enjoy this tropical bowl of heaven in your swimsuit to celebrate the end of October.

Your neighbor’s won’t think you’re nuts.

They’ll just think you’re in your Halloween outfit.




For more of my favorites, follow along on facebook, pinterest, instagram, twitter and google plus.

Try to buy everything organic. Here’s why: The Benefits of Eating Organic.

White Bean Chia Coconut Salad {Gluten-Free, Dairy-Free, Soy-Free, Vegan}
Serves: 4
Gluten-Free, Dairy-Free, Vegan
Author: Amie Valpone
Recipe type: Entree


  • 4 cups mixed salad greens
  • 1 cup fresh arugula
  • 1 15 oz. can white beans, drained and rinsed
  • 2 tangerines peeled and segmented
  • 1 Tbsp. olive oil
  • 2 Tbsp. balsamic vinegar
  • 2 tsp. freshly squeezed lemon juice
  • sea salt and pepper to taste
  • 1 tsp. ground flax seeds
  • 1 tsp. chia seeds
  • 1 tsp. unsweetened coconut flakes


  1. In a large bowl, combine salad greens, arugula, white beans and tangerine segments.
  2. In a small bowl, whisk oil, vinegar, lemon juice, sea salt and pepper; drizzle over salad and toss to combine. Add flax seeds, chia seeds and coconut flakes; toss again.
  3. Serve.
Nutrition Facts
White Bean Chia Coconut Salad {Gluten-Free, Dairy-Free, Soy-Free, Vegan}
Amount Per Serving
Calories 92 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Sodium 15mg1%
Potassium 170mg5%
Carbohydrates 10g3%
Fiber 2g8%
Sugar 6g7%
Protein 2g4%
Vitamin A 873IU17%
Vitamin C 23mg28%
Calcium 40mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.


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Hi, I'm Amie!

I’m here to share my story of healing with you. I know what it’s like to suffer and not know what’s going on with your body. I’ve been there. I was lost, searching for answers and alone for 10 years until I learned how to get my body working for me, not against me—to address the underlying symptoms instead of using a Band-aid approach to reclaim my vitality. I want to show you that eating and living clean feels incredible. Once you see life this way, you’ll never go back. Ever. Come play along with me on Instagram, Pinterest, Facebook and Twitter. I’m here for you. xo

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  1. This sounds tasty! I am trying to do more soup and salads for work lunches now that the weather is getting colder…I will have to add this into the rotation!

  2. 5 stars
    I love the combination! It is not something I would of thought to put together on my own and yet they are all things I have on hand.

  3. Love your giveaway! I didn’t know these came in so many varieties. I’ve had the black bean and mung bean and would love to try the others. Great pasta!

  4. The Sambu guard sounds like a much better way than chemical remedies to get healthy again! Would love to have it when the nasties hit!

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