Salad:
2-3 C salad greens (arugala or spinach are good)
3 C black beans
1/2 C toasted sliced almonds
1/4 C crumbled feta

Source: MeatlessMonday.com

8 oz dried cavatelli or rotini pasta (3 cups) ( 1 brimming cup small penne)
1/2 cup vegetable broth 2 cloves garlic, minced (none used this time)
1 tablespoon olive oil
4 cups torn arugula and/or fresh spinach
1/2 cup dried cranberries or raisins (dried apricots cut up)
1/2 cup sliced almonds or coarsely chopped pistachio nuts, toasted
1/4 cup finely shredded Parmesan cheese

cook the pasta, drain, and toss with broth and keep warm heat oil in large skillet then cook garlic over medium for 1 minute. add arugala, spinach to oil and cook/stir for 1-2 minutes until wilted combine all ingredients, except cheese, in large bowl tossing gently season with salt or sea salt if desired sprinkle each serving with Parmesan cheese