In keeping with the plant-based theme for the week, I threw together (another one of our go-to lunches) a Mediterranean bean salad. It’s easy, quick, cheap and filling – it also is delicious ;).
With the constant flood of information regarding healthy eating and incorporating vegetarian meals into our meal plans, bean salads I feel have become a staple summer food in American households. Generally, you have all the ingredients right in your pantry/fridge and if you’re lucky, the herbs are right in your garden!
Like many of the bean salads I post here or on Instagram, this recipe is great to keep in the fridge to munch on throughout the week. Serve it straight-up (how I enjoy it) or layer it on top of a bed of fresh greens or load it up into a wrap! It’s also a great addition to any summer cookout.
Rinse and drain beans and place in a large bowl.
Dice tomato and cucumber. Finely dice red onion. Roughly chop herbs, stems removed. Add them all to the bowl.
Pizza… remember how earlier this week I said I made a delicious Prosciutto pizza…
Just another Monday – the mad rush to get home before dark and be able…