I am not very creative in the kitchen. Those who know me would most likely attest to this. I feel like my excuse is that I have plenty of other things I could be doing instead of hanging out in the kitchen. Whatever excuse I use though, healthy eating is still important to our family. So this means SOME time has to be spent in the kitchen. But if I can make it quick, I do!
As we have started to feel warmer weather, my mind started swirling about with ideas of light and fresh dishes. Because of my lack of meal creativity, I took to Google really quickly to get some help on an idea I had: bean salad. Yes, I know what you are thinking–it’s sad that I needed help with something so simple. The one ingredient I saw that I knew I would absolutely be leaving out was sugar. Because sugar is the devil.
Refreshing Bean Salad
- 1 can rinsed black beans
- 1 can rinsed garbanzo beans (chick peas)
- 1 can rinsed white northern beans
- 1 can light red kidney beans
- 1/2 cup chopped celery
- 1/2 cup chopped onion
- 1/2 cup white vinegar
- pepper, sea salt, and celery seed to taste
**Side note: If I had thought of this sooner, I would have soaked some beans from our dry bean stock and used those instead. But we keep cans on hand for quick and last minute meals. With canned anything it is just important to read the label and make sure there aren’t too many added ingredients.
I will definitely be making this again. And I think it would be a great dish to take to parties!