or just bean salad and dressing…
It was one of those days when the Husband was working nights so I was on my own for supper, (you know how it is when you’re cooking for one right?) zero motivation, zero aspiration for creativity, and on this particular day not very much inspiration.
But a girl’s still gotta eat, so I decided to throw together whatever was leftover in the fridge and make the best of what came out of it. Best. Idea. Ever.
This salad is yum yum yummy, with the homemade Italian dressing especially, but you could use any of your favorite oil and vinegar dressings (I think a creamy dressing would be a little too heavy, but go with whatever your taste buds cry out for)!
Flavour Face Punch Bean Salad
Makes 4 small servings, or 2 larger meal sized portions
1 cup Black Beans (either dried and cooked, or canned preferably with no salt added)
1/2 cup Edamame beans (I used the bagged frozen ones)
1/4 of a Zucchini (skin on! It packs away most of its nutrients in its skin), diced
1/2 red bell pepper, diced
1/2 yellow bell pepper, diced (any colour bell peppers would work here, this is just what I had on hand)
The best Homemade Italian dressing (recipe below)
Optional: Add 1 cup of cooked Quinoa for a hearty boost in Protein and make it a good vegetarian meal. (I didn’t have any on hand, but definitely would have done it!)
Optional: top with chunks of avocado and/or tomato
Mix all ingredients but the salad dressing and optional toppings into a medium bowl and toss.
Add optional toppings now, or onto each individual serving after the dressing is mixed, your call.
Top with as much salad dressing as you want, and dig in!
Homemade Italian Dressing
Based on this one from Penny
1/2 cup of apple cider vinegar (or any other vinegar you have on hand, ACV has multiple health benefits)
3/4 cup of olive oil
2 tsp garlic powder
1.5 tsp onion powder
1 tsp coconut sugar, or any other sugar
1.5 tsp dried oregano
1/4 teaspoon ground black pepper
1/8 teaspoon dried thyme
1/4 teaspoon dried basil
1 tsp dried parsley
1 tsp sea salt
Add all the ingredients into a shakeable glass jar and shake, shake, shake!
Store excess in the fridge for months, although it surely wont last that long, its so good you’ll rather have a salad!
Do you prefer oil and vinegar based, or creamy dressings? I’ve never been a fan of the creamy kinds..
Hugs Kisses and Cookies