Beans have long been a go-to in my kitchen. I was raised vegetarian so I can think of hundreds of variations on the classic bean and grain protein. A summer favorite is bean salad. While beans and cornbread make an excellent warm me up winter food cool bean salad is a quick and easy summer supper for after a day working the shovel and hoe.
Summer Bean Salad
1 can kidney beans
1 can black beans
1 can garbanzo beans
2 cans corn
1 small can sliced olives
lettuce/spinach/favorite greens by season and to taste
2 medium tomatoes
1/2 cup cranberry vinaigrette
Drain and rinse beans and corn, combine in large mixing bowl with dressing and olives. Shred lettuce and finely dice tomato, gently toss with beans and corn.
This was a huge hit with my vegan boyfriend. Little Boy (age 7) liked it well enough but Little Girl (age 4) doesn’t care much for it.
I like to have crispy corn tortillas with a touch of melted cheese to go with it. It can also be easily adapted to use other kinds of beans if that’s what’s in the pantry. Prep time in 10-15 minutes. It’s best if chilled before serving but also yummy at room temperature.