Feast in 5 minutes!
I haven't done a post on just a side and technically this could be a main dish but for the purpose of this post it'll be a side only =)!
Like most of the recipes I make this one is one of those "whatever I had on hand" type deals so this actual batch was a two bean, one pea salad. I normally use garbanzo beans, black beans and edamames but you can use whatever your favorite beans are. This time I only had garbanzo and black beans in the cabine so I used one can of each, drained and rinsed
The veggies are also, of course, interchangeable as well. I tend to stick with sweet peppers, cucumbers and broccoli but I didn't have any broccoli in the fridge so I substituted it with some of my own home grown sugar snap peas, fresh from my garden!!
As far as measurements, I used about 15-16 peas that I broke into pieces, roughly half a cucumber and 5 mini sweet peppers
Next I added my "secret ingredient", about 1/2 a pack of dry buttermilk ranch dressing (you can use more or less for taste) and enough apple cider vinegar to get everything covered a bit
Then mix everything up and eat! You can eat this room temp or cold, but the longer it sits in the fridge the better the flavor! Also if you like it a bit creamier you can add mayo with the seasoning and vinegar, I usually only add mayo when I'm making pasta salad but do what you like best. I also went back and added some cilantro because I had a bunch in the fridge, you can toss just about anything in this salad and it'd be awesome!
Try it as a main dish with a baked potato for a meatless Monday dinner, or serve it as a healthy side with burgers!
0 comments:
Post a Comment