Bean salad breakfast

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. Why not eat it for 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?

When I was buying these ingredients earlier this week at the store, a man in the next checkout lane looked at my cart and said, “Beans, huh? What are you gonna do with those?”

When I told him, he looked skeptical.

“What kind of meat does it have?” he asked.

While I personally don’t put meat in this cold dish, I guess you could! What kind, though, indeed?