I’ve been itching to try another summer salad. My grocery budget money quickly thinned with the many trips I took to the store over the past week and I didn’t want to stop yet again for one or two ingredients, so I do what I do best and I looked at a few 3 Bean Salad recipes and I improvised with what I had on hand!
This is what I came up with:
1 Can of Garbanzo Beans (aka Chickpeas)
1 Can Kidney Beans
1 Can of Green Beans
1/4 cup finely chopped onion
1/2 Cup apple cider vinegar
1/2 cup of olive oil
4-5 TBSP Sugar
1 Tsp salt
1/4 Tsp Pepper
1/4 Tsp garlic powder (although if I had a garlic clove you bet your butt I would have used it instead.)
(Really if I make this again though I would 1/2 the dressing recipe as I seemed to have quite a bit in access)
Rinse the heck out of all your canned beans.
Mix the beans and onion in a bowl.
Mix the dressing ingredients, whisk until blended.
Pour dressing on beans and chill in the fridge.
Have I mentioned HOW EASY all these salads are?
The hubby requested more spinach and strawberries. . . so. . .
Cheese (I think I used Monterey Jack)
Homemade Vinaigrette Dressing
This salad stuff is so easy! I’m loving it! Give it a try!
This week I tried to incorporate one of the babe’s favorite veggies into my summer of salads and decided upon a Broccoli salad. As always I found a salad that looked interesting on Pinterest and then modified it using what I had on hand. (This is what I call the fly by the seat of your pants method to cooking). You can find the original recipe I modified here courtesy of Julia’s Album
In my version I used
Broccoli (I used about half a head)
Cauliflower (I tried to match the amount of the Broccoli)
Red Bell Pepper, (About a 1/3 of a bell pepper chopped fine)
Olives (about 8-10 sliced up)
Mild Cheddar Cheese (About 4 slices off a block chopped into tiny squares)
and Raisins. (I raided the babes stash and used 2 little boxes)
I then mixed up the dressing using
1/4 and 1/8 cup of Mayo
1 TSP of vinegar
not quite an 1/8 cup of sugar
I’d like to find a different dressing for my next try that doesn’t include sugar. . .
The babe helped “Mix, Mix, Mix Mix” (which is his favorite thing to do when we cook) and then munched on it while we waited for the rest of dinner to cook. The hubby must have also liked the salad as when I went back for seconds there was none left. . . When we talked about salads during dinner the hubby did request another round of the fruit/spinach salad I made last week, so hopefully Summer Salad’s will become a year round tradition, but. . . for now I’ll take it one week at a time. . .
When I retrieved my salad out of the fridge at work I got a “So that’s your salad? Everyone has been asking who’s salad that is, it looks good!” It made me a little nervous, and it somewhat amazed me how closely people investigate the food that you bring to work. I guess I just don’t ever pay any mind to what is in the fridge I just try to find a little spot for what I’ve brought.
After thinking about Salads ALL DAY yesterday I picked up a few things to start my tour of summer salads. Spinach, Strawberries, Mushrooms, Almonds. I already had the Romaine Lettuce, Cheese and Blueberries on hand. I mixed it all together and this is what it looked like:
I thought I had a vinegerette dressing in the pantry, but after a desperate search I turned up nothing and googled a recipe. I actually had all the staples on hand: Olive Oil, Balsamic Vinegar, Garlic Clove, Honey, Dijon Mustard, Salt and Pepper and I even found a salad dressing jar hidden at the back of the cupboard that had been a wedding present that was perfect for mixing it in.
When I brought what was left of the salad in for lunch today I added the leftover peas and kidney beans from dinner on Monday. I meant to add the hard boiled eggs I had made last night too, but sadly I forgot. To everyone at work I say YES, it was as good as it looked. . . but please bring your own and quit staring so intently at my food, it makes me uncomfortable.