This is going to sound funny because I’m sharing an idea that uses three canned food items, but the more fresh foods I keep on hand the more inspired I am to whip up dishes. With the addition of my herb garden (which is really flourishing), I’m making an effort to keep things like fresh garlic, lemons and limes on hand. I don’t want to admit it, but juice from a fresh lime is WAY different than the bottled stuff. Same with garlic!
So I guess this idea is how I used a few fresh ingredients to really liven up some pretty basic pantry items.
This is what I was inspired to pull out last week…
Those things combined made up the tastiest salad ever! I ate it all weekend, finally finishing it off Saturday night and I’m making another batch today to bring to a party (we’re getting together to watch the USA soccer game tonight!).
I LOVE the twist in flavors from what is traditionally an Italian-flavored dish, at least in my family. My mom would always make a variation of this simply using a bottled Italian dressing and I loved it growing up.
Here’s my twist on this classic…
- ~1 packed tbsp minced fresh basil (10 large leaves)
- ~1 packed tbsp minced fresh cilantro
- 3 cloves fresh garlic, minced
- juice of 1 lime (I got just about an ounce out of it)
- 1 tbsp reduced-sodium soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp dark sesame oil
- 1 tsp hot sauce (add to taste)
- 1 15oz can of kidney beans, drained and rinsed
- 1 15oz can of garbanzo beans (chickpeas), drained and rinsed
- 1 15oz can of green beans, drained
Put everything but the beans in a large bowl and whisk to make the dressing.
Add the beans to the bowl.
I, of course, ate it right away. You can let it sit but honesty, it was totally yummy immediately!
I measured out exactly 5 cups so I’m using that as a serving size. It worked great as a side dish but I could have eaten the whole batch.
|Servings||Amt per Serving|
|150||2g||6g||old: 2||new: 3|