Beyond Bean Salad

September 24, 2009

I’m convinced that my family eats more than other families. We spend $200 for food on Sunday and the fridge is empty by Thursday. If I stop eating altogether, will it save money? Will anyone even notice?

Bean salad 1.

Not only do I look for recipes that take me less than 15 minutes, and preferably that a child can learn to make with ease, but food that’s cheap gets higher on the list.

As always, it has to be spectacularly, magnificently healthy. I’m not looking for mere survival here. I want supreme and excellent health. This is anti-aging from the inside. Anti-oxidant, anti-cancer, anti-inflammatory, you name it. This is escape velocity in a bowl.

The pictures are so pretty that I’m showing you all 3. I’m trying to emulate Heidi at 101 Cookbooks whose food photography is something to behold.

Bean salad 2.

Try this.

Ingredients

  • 1 bag frozen green beans ; thawed, not thawed, makes no difference. If they’re thawed, you can drain off the water if you think of it. I’m too lazy.
  • 1 can each red kidney beans, chick peas, black beans, or whatever you have, it will all be fine, even lentils which my husband keeps buying though I tell him that I cook them from dried. Rinse well, canned beans are loaded with salt, sadly-could that be the secret of why people like this recipe?
  • 1 bunch parsley, rinsed and chopped. Do you know how healthy parsley is? Some people say flat-leaf has more taste, but I think it’s the curled that’s more flavorful. I put in 2 bunches now that the family is used to it.
  • 1 oniony thing. A bunch of green onions, a sweet onion, a red, even chives, it all works.
  • Anything else you want to use – tomato is good, so is celery. Chop it up, toss it in.

The technique is tricky so you’ll want to be paying attention. Here goes : Dump it all into a big bowl. This is usually the part where I realize I’ve made a huge amount and have to divide it between 2 bowls.

Dressing

  • ¼ c each balsamic and rice wine vinegar, or like, you know, eyeball even amounts
  • 1/4 c olive oil
  • many grinds of fresh pepper
  • 3 minced garlic cloves

Shake it in a container and pour it on.

Bean salad 3.

Et voila. They can serve themselves all week.

Posted by Christine Scaman | Filed Under Food & Recipes 

Comments

6 Responses to “Beyond Bean Salad”

  1. Trudy Pascucci on September 24th, 2009 11:54 pm

    Dear Christine –
    do you mind if I share this delight with about 20,000 of my closest friends?
    I wanted to reprint with your permission.
    Blessings,
    Trudy
    Shades of Pink Magazine
    http://www.shadesofpinkmagazine.com

  2. Rosalie Weiss on September 25th, 2009 12:12 pm

    Do you measure anything? I don’t so I can’t make cookies or cakes too precise.

  3. Amy on September 26th, 2009 1:19 am

    This looks wonderful. I can’t wait to try it. Your smoothie and Greek salad recipes are staples for me.

  4. Christine Scaman on September 26th, 2009 6:59 pm

    Sure, Trudy, share away, with a link/credit to A Greener Tea. My family is shaking their head in disbelief that anyone out there might actually like my cooking! :)

  5. Christine Scaman on September 26th, 2009 7:01 pm

    Dear heavens, no. I guess I’d measure if it called for 6 cups of flour, or I might put in 3 or 12. I see recipes as suggestions.

  6. Christine Scaman on September 26th, 2009 7:05 pm

    There is a cookbook in our future, women. I can feel it coming on. :) :) :)

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