The other day, I realized that I had a ton of canned beans. Very handy, considering that it gets SO cold in the tundra of Minnesota that you don’t always want to brave the outside. So, instead of trekking to the store, I looked for some bean recipes. I found a simple one for two-bean salad on alive.com, a Canadian publication, which I modified to suit what I had around:
- 1 can of organic garbanzo beans ($.99);
- 1 can of white northern beans ($.77);
- 1 can of red kidney beans ($.77);
- 1 cucumber ($.79);
- 1 very small onion (.$26);
- 1 clove of garlic (pennies);
- apple cider vinegar (pennies);
- sugar (pennies);
- sea salt (pennies);
- black pepper (pennies); and
- olive oil (pennies).
We’re talking $3.60 plus maybe a dollar or so in flavorings, for a very filling dish. So, that’s less than five dollars for quite a bit of food. The red of the kidney beans actually is perky, cheery. The cucumber adds a much-appreciated freshness. The flavor only improves over the days. I’ve loved eating this for lunch, by itself. I have also totally adored eating it for dinner, on some toasted and buttered rye bread (buttered rye bread probably improves any meal, though). Perfect for a potluck too, because it’s low maintenance – it won’t spoil right away, and just needs refrigeration. It’s nice to eat chilled or at room temperature. Very easy!
June 18, 2008 Update: adding this photo of bean salad over spaghetti. Just because!