This morning, it was nearly 10 am before I realized I needed to eat something. Anything, quick! But make it hearty.
Thankfully, the bean salad I made two days ago only gets better as it marinates in the fridge.
You can eat this bright and fresh salad anytime. Why not breakfast?
How I make it
Ingredients to assemble in a BIG bowl
- One can of red kidney beans
- One can of white kidney/cannellini beans
- One can of Great Northern beans
- 1 red bell pepper, diced
- 1 orange bell pepper, diced
- 1 yellow bell pepper, diced
- 1 cucumber, peeled, seeded, and diced
- A few celery stalks, chopped
- Half a red onion, diced
Dressing to mix first, then pour on
- Red wine vinegar (1/2 cup)
- Olive oil (1/2 cup)
- Honey to taste (maybe a teaspoon?)
- Dijon mustard to taste (tablespoon?)
- Lemon juice (1 or 1/2 lemon squeezed)
Garnishes to make it even tastier
- 1 head of parsley, chopped
- Feta (I usually sprinkle it on individual portions as I go)
What kind of meat, though?
At the store earlier this week, when I was buying these ingredients, a man in the next checkout lane looked at my cart and said:
“Beans, huh? What are you gonna do with those?”
Bean salad, of course!
He looked unfamiliar with bean salad.
“What kind of meat does it have?”
Personally, I don’t put meat in this cold dish. The beans and feta are good on protein for me here.
But I guess you could. Try it, and make it your own!
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