Bean Salad

We ate this Summer a lot of delicious and really quick salads. Some were with quinoa, with spinach or lamb’s lettuce, or beans. I made this Bean Salad with things I had in the house and it came out really delicious. We had 2 servings each one.

Sometimes when I have a lot of food in the house, I make recipes with what I have, to be sure I won’t waste anything and it works. We throw out almost no food, and that’s great.

Did you know that people throw out one-third of the food they buy? That’s so crazy and so so sad. We are very aware of the situation and we eat what we have in the house before we could buy something similar. Another thing that helps us, is that we don’t fill our fridge to the fullest, because this way you will not know what you have, and it will surely go to waste a lot of food and that’s really a shame. Our fridge is always half full, so we can clearly see what we have and what we need.

Be aware of the situation and make smart choices about your food. If you have food that will soon expire, freeze it until you are ready to eat it. The same thing goes with the cooked food. And also, don’t make another meal if you already have a ton of the previous one.

Now for the recipe. I simply used what we had in the house, and what we liked. You can use other ingredients, of course, what you really prefer. These beans were frozen because I cooked a big batch and I froze it for future meals and salads.

Ingredients:

  • 1 can of beans or cooked beans (homemade)
  • 1 big carrot, cut into julienne strips
  • olives
  • 30 g of red cabbage, sliced
  • 1/4 a red onion, sliced
  • 1 can of tuna
  • salt and pepper
  • fresh parsley

If you use canned beans, wash them and then add them to a big bowl. If you want to cook the beans, let them soak overnight and cook them until they’re soft. Change the water 2 times while they’re cooking(add always warm water).

Add the rest of the ingredients into the bowl and stir. Serve warm or at room temperature. It’s delicious either way.

Bean Salad

Bean Salad

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 1 bowl

Ingredients

  • 1 can of beans or cooked beans (homemade)
  • 1 big carrot, cut into julienne strips
  • olives
  • 30 g of red cabbage, sliced
  • 1/4 a red onion, sliced
  • 1 can of tuna
  • salt and pepper
  • fresh parsley

Instructions

  1. If you use canned beans, wash them and then add them to a big bowl. If you want to cook the beans, let them soak overnight and cook them until they're soft. Change the water 2 times while they're cooking(add always warm water).
  2. Add the rest of the ingredients into the bowl and stir. Serve warm or at room temperature. It's delicious either way.
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