Beans and Corn Salad
Beans, beans, the magical fruit… we’ve been trying to incorporate more of them into our diet. The problem is that I hate having to soak them for hours and it requires more foresight than I usually care to have. To solve this problem I’ve been cheating and buying canned beans. I stick them in a pot with some water and a bay leaf and warm it up that way. It just gets old constantly serving beans in such a bland manner… Thankfully, there’s this great tool called the internet with billions of solutions! I searched my fail-safe site and found a promising recipe.
I’m infamous for buying fresh produce and then not using it before it spoils. Fresh herbs are often a victim of this habit. Determined not to let that happen with this recipe, I decided to try cilantro in a tube. One good thing to know is that one of these tubes yields about 1/2 cup of “blend.”
What I loved most about this recipe was that it didn’t require any cooking. All I needed was a cutting board and a bowl. I made it ahead of time and then threw it in the fridge to mingle. It wasn’t too spicy and it had a nice combination of flavors.
I haven’t been having luck making brown rice (more on this later) so I just had the salad on its own with a tuna salad sandwich for lunch.
Very easy and light. I have a feeling this will become a regular on our summer menu!