Guest Blog Written By: Ashley from The Mutts Kitchen
Hey Mammas,
So, it’s the last week of May and some of you may be scrambling through your fridge and cupboards for ideas. Should you be prepping for lunch, dinner, or looking for a quick meal before heading out the door to soccer practice, you will enjoy this mixed bean salad recipe. The best part is, you could make it a day or two in advanced to save you some time.
Most of my cooking techniques have come from experience. As a teenager I loved to work and keep busy. It gave me the opportunity to get away from my annoying (at the time) siblings. I worked at Domino’s Pizza at 14, Tuckers Marketplace Restaurant at 15, and a family owned Portuguese bakery called Taste of Tradition; thereafter until graduating high school.
At Tuckers Marketplace, I was this skinny, attentive, hard working individual who loved to help (and eat)…also the Salad Girl! Not only was I responsible for prepping, stocking, and cleaning, but I also learned how to make a bunch of different salads and chilli! I was taught the fundamentals like the oil to vinegar ratios and most importantly I found this interest and determination to experiment in the kitchen…even under pressure.
Give this recipe a try and I’m sure you’ll be making it time and time again. You can add pasta, or tuna, accompany it with a hard boiled egg or two and there you have it. Try mixing up the bean types; lima, pinto, edamame, black beans, or add some different veggies. It is a quick, healthy and nutritious option that could keep you away from a fast food drive in.
Fiber-licious Bean Salad
*Beans are not only affordable but also healthy, and extremely versatile. They are a great source of fiber, protein, antioxidants, iron, Vitamin B, etc. It is heavy enough to eat on its own and actually gives you the full feeling. Did you know that half a cup of beans contains only 100 calories?*
Recipe by: Ashley Machado
Serving: 4-6
Prep time: 20 minutes
Total time: 25 minutes
Ingredients:
1 (19 oz) can bean medley, drained
1 cup corn kernels, cooked
1 celery stalk, chopped
1/2 carrot, peeled and chopped
3 springs parsley, finely chopped
1 green onion, finely chopped
1/2 cup olive oil
1/2 lemon, juice only
1 tbsp vinegar
1 garlic clove, pressed
1/2 tsp sugar
1 fresh basil leaf, finely chopped
1 pinch dried oregano
1 pinch sea salt
1 pinch black pepper
Directions:
1. In a bowl, add the beans, corn, celery, carrot, parsley, and onion. Mix to combine.
2. In a blender, add the olive oil, lemon juice, vinegar, garlic, sugar, basil, oregano, salt and pepper. Blend well.
3. Pour the dressing over the bean salad and mix.
4. Cover and refrigerate for an hour or overnight.
5. Keeps well in the refrigerator for approximately 3 days or more.
6. Serve with tuna, add cooked pasta, as is, or as a side.
Have Fun & Enjoy!
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