Bean Salad

Nice way for my fellow veggies to get some protein in their diet/have something interesting at the bbq

Ingredients:

  • 1 package frozen shelled edamame
  • 1 package frozen corn
  • 1 can black beans
  • 1 can chickpeas
  • ¼ cup red wine vinegar
  • Italian seasoning (about 2 teaspoons) to taste
  • lemon juice to taste
  • sea salt (optional)
  • pepper (optional)

Combine all the beans and corn in a large mixing bowl. pour the vinegar, seasonings and juice on top. Use a wooden spoon or rubber spatula to combine. Let it sit in the fridge for at least three hours for the flavors to settle and the frozen ingredients to thaw. Can keep for about a week, and makes plenty for you to eat all week or to share at a potluck.

Variations:

  • For a more Tex-Mex feel: add some minced red onion, use lime juice instead of lemon, and instead of Italian seasoning do a mixture of chili powder, cumin, and coriander. Can also add some fresh cilantro
  • To enhance Asian flavors: use rice vinegar instead of red wine, lime juice instead of lemon, and use some ginger, chili powder, and scallions
  • feel free to mix up what beans (or veggies) you use depending on availability or what you like uwu

dinner was a bowl full of valerian, grilled eggplant and romain courgette, chickpeas salad seasoned with parsley and salt + sauteed tofu with bell pepper, turmeric, rosemary and thyme, everything topped with evo oil, i also had the usual brown rice cakes x)