If I was to compare the variety of salads I eat during winter and summer, I would say that the variety and quantity of salads consumed during summer was much greater. I have been harvesting green and yellow wax beans from the garden. Having a big bag of beans in the fridge and more to pick from the garden prompted me to process a pot of beans for freezing. The beans are boiled in a large pot for about 90 seconds and then the pot is removed from the stove and cold water is poured over the beans. After they are cooled off, I bag 1.5 to 2 cups of beans per freezer bag. I will use these frozen beans during the winter as a side vegetable and to add to soups.
I decided to make bean salad for lunch so I kept about 1.5 cups of beans in the pot to cook longer. A bean salad is simple to make and different vegetables can be added to the salad depending on what you have in the fridge and preferences.
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I opened up a 19 ounce can of mixed beans. I drained the liquid from the can and washed the beans to get rid of excess salt. I put the beans and green beans in a medium size bowl. |
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I chopped 1/2 pepper (yellow and red), one stalk of celery and two slices of red onion. I added this to the beans. |
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I took a handful of parsley from the garden, chopped it and added it to the bean salad. |
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The finished salad. It is quite colourful. For the dressing, I mixed together one tbsp olive oil, two tbsp lemon juice, 1/2 tsp of cumin and some ground pepper. I added this to the bean salad and tossed everything together. |
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