Recipe: Bean Salad

Hello dear readers,

Friday October 12, 2018

Today, I made a tasty bean salad. I used to be a Vegetarian exclusively but then I also ate chicken which made me a “chick-a-tarian”. lol A phrase I heard once referring to people who eat a diet consisting of mostly vegetarian options but also including chicken which is a poultry. Then, I added meat to my diet in small portions. Now, I’m trying out different Vegetarian recipes and this is a fun and nurturing recipe. I had a good time making it for lunch this afternoon. Any questions? Please leave a comment. There’s a quick video below and then another directional video after pictures. Just some cooking notes before I leave you to it, I get most of my food from Trader Joes because it’s close by and very reasonably priced! I believe it’s fairly organic but I can’t be certain. I’d eventually like to get into all that but still enjoy the American grocery store experience. Bon Appétit!

Step 1: Open cans of beans safely on a clean dry surface.

Step 2: Use a strainer or a colander to drain juice from can and provide you with clean, dry beans. Feel free to dab the beans with a paper towel. I like to do that if I’m dieting.

Step 3:

Place all beans (whether its lima or black beans or red beans or even peas—that might be a nice pop of a cheerful color. I love peas on a plate just as much as I like carrots on plate. The colors are so bright and enticing to the appetite. Anyway, so, place each dry, strained can into a bowl or tuperwear dish. Add Pepper. Oil. Little bit of Balsamic Vinaigrette. Chives! I’m a chives fanatic! Let’s review. What items do you need for this?