I’ve been on a bean kick lately, so I’m reposting some of my old favorites!
Originally Posted in 2013.
Returning to an empty fridge after traveling is always a challenge. The husband 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…
Yummy Kidney Bean Salad From the Pantry
Yield 2 servings
Yummy Kidney Bean Salad From the Pantry proves you don't have to have fresh veggies to make a nutritious meal. This salad is excellent as a side dish, straight up as the main course, or even stuffed in a pita.
- 1 15oz can kidney beans, drained and rinsed
- 2/3 cup frozen peas (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.
Give everything a good toss and let it sit at room temperature for 10 minutes.
- Be sure not to add the honey on top of the frozen veggies. It gets super thick and hard to mix.
- 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!
Serving Size 1/2 of the recipe
Amount Per Serving
% Daily Value
Total Fat 2 g
Total Carbohydrates 45 g
Dietary Fiber 8 g
Sugars 17 g
Protein 11 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.