An equation even I can wrap my harried brain around. You know you're too busy when hygiene becomes an afterthought and pizza becomes a food group. I don't have time to miss flossing, but my craptacular diet since starting this class and a second job is starting to catch up to me. Somewhere in the melee I had the time to whip up this salad. The flavors here are uncomplicated, cliche even, but delicious. This truth was only amplified by the fact that it was two days before I had time to eat it. And I guarantee it would be worlds better if I'd used dried rather than canned beans. Oh well. I'll try it the right way in a few weeks. Summer school is the pits; can't wait for the end of June... The Basic Bean Salad
24-32 oz any ol' beans - navy, pinto, kidney, chickpeas, black beans...
1 shallot, minced
juice from one lemon
salt-n-peppa
a handful of fresh parsley, minced
pine nuts for garnish
Drain the beans and rinse them in a colander. Combine the beans, lemon juice, and salt and pepper in a bowl, tossing gently to coat. Let it sit for an hour (or 48) while you run to class, the post office, Philly, whatever. Just before serving, stir in the parsley and top with toasted pine nuts. Serve as is, over rice or grains, or salad greens. Serves 6.
1 comment:
Love it. I have a similar bean salad ... I usually add a bit of avocado, and it too benefits from sitting in the fridge for a while and goes great with almost anything.
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