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
- ⅔ cup frozen peas (90g)
- ⅔ cup frozen corn (93g)
- 1 tbsp honey (21g)
- 1 tbsp apple cider vinegar
- 1 tbsp lime juice
- ¼ 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.
Enjoy!
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 | ½ recipe - Just over a cup | |||
| Calories | Fat | Fiber | WWPs | |
| 230 | 2g | 8g | old: 4 | new: 6 |
| Sugar | Sat Fat | Carbs | Protein | |
| 17g | 0g | 45g | 11g | |
Yummy Kidney Bean Salad From the Pantry
Prep
Total
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.
Ingredients
- 1 15oz can kidney beans, drained and rinsed
- ⅔ cup frozen peas (90g)
- ⅔ cup frozen corn (93g)
- 1 tbsp honey (21g)
- 1 tbsp apple cider vinegar
- 1 tbsp lime juice
- ¼ tsp kosher salt
- 1 tsp dehydrated minced onion
- 1 tsp dried parsley
Instructions
Put all the ingredients in a bowl.
Give everything a good toss and let it sit at room temperature for 10 minutes.
Enjoy!
Notes
- 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!
Courses Any
Cuisine Any
Nutrition Facts
Serving Size ½ of the recipe
Amount Per Serving | ||
|---|---|---|
Calories 230 | ||
% Daily Value | ||
Total Fat 2 g | 3% | |
Total Carbohydrates 45 g | 15% | |
Dietary Fiber 8 g | 32% | |
Sugars 17 g | ||
Protein 11 g | 22% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Love this idea. I too love the challenge of coming up with meals based on what I have around! Am going to try this one very very soon. Have been wondering what to do with the container of kidney beans sitting in the fridge!
Wow! This salad looks so delicious. My kids also don't like salads but as they grow up, I'm sure they will appreciate it. I don't like salads too when I was young. Now, I'm a salad monster! 😀
This looks delicious! It would be great over some salad greens.
I made this for lunch. It's very good! I don't eat enough beans since my husband doesn't like them so recipes like this are great. I can make it just for ME!
Thanks Roni.
Creative yet simple. I like it.