Like most people, sometimes I’m a little spent at the end of the day and although I don’t want to compromise on health or pleasure, I also don’t feel like investing an hour in the kitchen to produce a decent meal. Enter one of my few “acceptable” compromises: canned beans. Let me add an important caveat, however, which is that they must be organic, in a BPA-free can. Westbrae and Eden are two such options in American stores.
This salad was something I threw together in less than 15 minutes, but it tasted–and satisfied–like one with far more prep and premeditation. All I did was very briefly cook some frozen white corn, rinse and drain a can of red kidney beans, and combine them with diced red onion, radish, and tomato, and coarsely chopped cilantro. For a dressing, I whisked fresh lime juice, Udo’s DHA Oil Blend, Chipotle Chile Puree (always on hand–easy recipe below), salt and freshly ground black pepper. Then I tossed it with the bean-corn mixture. I made a bed of hydroponic watercress and sliced Tuscan kale, mounded the vegie-mix in the center, and that was dinner for the lovely wife and self. She suggested that next time I might add some cooked chayote for added Mexi-pleasure, and although that would add to the prep time, I agreed.
I love bean salads. the radish sounds like a great addition I haven’t tried before!