A little extra time and a cucumber hanging around inspired this one morning:
Peeled and took the seeds out of the cucumber; then diced it. Added some frozen chopped onion and half of the frozen asparagus shown. Cut the asparagus into bite-sized pieces. Finally, I added
a rinsed and drained can of low-sodium black beans. All of that made its way into the bowl. Then I dissolved two tablespoons of coconut sugar into a half cup of lemon vinegar. Poured that over the veggie mixture; then added dried basil. Mixed it all up. Put it in the fridge to marinate. It was good for dinner and several lunches thereafter.