Returning to an empty fridge after traveling is always a challenge. The husband literally wants to eat out every meal until we go grocery shopping. I, on the other hand, look at the lack of fresh foods as a challenge. What can I make from my pantry that’s healthy, satisfying and fun?
On Monday I came up with a salad using a can of beans, frozen vegetables and a quick dressing. It was simply delicious! (At least I thought so.) The 8-year-old tried it but wasn’t as impressed. He stuck to his chicken and green beans for lunch. I hope one day he appreciates salads like this, but I’m not sure I would have liked it at his age either.
Anyway, here’s what I did…
- 1 15oz can kidney beans, drained and rinsed
- 2/3 cup frozen peas Â (90g)
- 2/3 cup frozen corn (93g)
- 1 tbsp honey (21g)
- 1 tbsp apple cider vinegar
- 1 tbsp lime juice
- 1/4 tsp kosher salt
- 1 tsp dehydrated minced onion
- 1 tsp dried parsley
Put all the ingredients in a bowl.
Be sure not to add the honey on top of the frozen veggies. It gets super thick and hard to mix.
Give everything a good toss and let it sit at room temperature for 10 minutes.
I ate it straight up but it could easily be added to a bed of baby spinach, stuffed in a pita or wrapped in a tortilla. I can’t wait to have the second serving at lunch today!
|Servings||Amt per Serving|
|2||1/2 recipe – Just over a cup|
|230||2g||8g||old: 4||new: 6|