Monday, September 3, 2012

Flexible Bean Salad

When it's too hot to cook or you are just looking for an easy and cheap meal, bean salad is the perfect option. High in fibre, flavour, and general goodness.

As usual the measurements are approximate and can be tweaked easily to suit your taste.

1-3 cans of beans (mixed or 1-3 cans of different types of beans)
seasonal veggies
salad dressing

  1. Rinse and dump beans into a bowl
  2. Add chopped veggies*
  3. Add salad dressing and mix
The flavours only improve the longer it sits.

Salad Dressing:
I rarely have dressing on hand so I simply make one using the following guide. Fresh herbs taste great but can be expensive unless you grow your own, dried are a great alternative:

1 part oil
2 parts acid (lemon juice, white vinegar, wine vinegar, rice vinegar, etc.)
Italian seasoning, fresh or dried (basil, thyme, oregano, parsley)
1 squirt of mustard
Salt and pepper to taste

Blend until smooth.

* My favourite veggies combos are:
  • tomatoes, peppers, green onions
  • carrots, celery, and green onions

No comments:

Post a Comment