Back around tax time when I started this series, basic black bean soup seemed like a really tasty idea, but after a week of 90-degree days, I must admit that thick, hearty soups seem far less appealing. Just turning on the stove seems far less appealing.
Chickpea, Yellow Zucchini & Sweet Corn Salad w/ Red Wine Vinaigrette
Thank goodness for canned beans. Cheap, tasty protein... no flames required. I've been making bean salads with my CSA vegetables for the past two weeks. And thanks to the remarkable versatility and variety of beans, I'm still not sick of them.
While blanching corn cobs, fava beans or green beans does require a pot of boiling water, there's plenty of veggies out there that are perfectly happy to hop into your salads in raw form.
And since bean salads are so simple, it hardly seems worth it to write up a recipe. So but I'll just do a little quasi-mathematical formula:
1 can of your favorite beans (washed & drained)
+ 1 cup sliced zucchini, cucumber, bell pepper, tomato, shredded carrot (or whatever veggies you like)
+ 1/4 cup chopped fresh herbs (basil, mint, dill and parsley all work just fine)
+ 2 Tbsp olive oil
+ 1 Tbsp citrus juice/vinegar (white wine, red wine, cider, malt, balsamic...)
= Tasty Bean Salad
White Bean, Cucumber, Tomato & Parsley Salad w/ Lemon Vinaigrette
Beans are already little protein powerhouses, but if you're mad for protein, or just really love meat, you can toss sliced, cooked beef, chicken, tuna, lamb, sausage, etc. atop any of these salads.
I particularly love bean salads with the olive oil-soaked tuna like the Spanish Ortiz Bonito Del Norte, but that kind of blows the economical angle. :)
Bon appetit, ya'll!