Three Bean Salad

With some creativity and a little culinary know how creating meals using canned food may be a necessity or a regularity at times. As a main, side or on toast this is a healthy and delicious way to add some extra fibre to your meals.
    
Three Bean Salad

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1 can of chickpeas, drained 

1 can of red beans, drained 

1 can of black beans, drained 

half red onion, diced

half green pepper, diced

mixed green sprouts, optional

Dressing:

1/2 cup olive oil
1/2 cup apple cider vinegar
2 tablespoons white sugar
1/2 teaspoon salt
freshly ground black pepper
1 teaspoon summer savoury

In a bowl whisk all the dressing ingredients together until the white sugar has dissolved.

Make the dressing and set it aside.

In a large bowl add the drained chickpeas, red beans and black beans. Then add the diced red onion, green peppers and mixed sprouts, if using. Whisk the prepared dressing and drizzle the dressing over the beans and vegetables, you might not need to use all of the dressing; depends on taste, gently toss to coat. Refrigerate for a few hours to allow all the ingredients and flavours blend together.     

 

Food Photo of the Day ~ Greek Salad

We have had a run of warm weather and bright sunshine only to be handed overcast skies and snow however that doesn't mean we can enjoy a crisp salad. I crave salads year round and like to make easy additions to a classic one such as this. Romaine lettuce is a great way to add to the abundance of a Greek salad. Keeping it crisp and fresh!  

Leftovers #38 ~ Pasta Salad

The last time I made a pasta salad, with leftover pasta, I used greek yogurt which tends to make a more thick sticky dressing. This time, sour cream was used and it was lighter  and more creamier. Reminiscent of shop pasta salad however far more tastier and less fat. 

Pasta Salad

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2 cups leftover pasta, any shape will do... I had penne

half of a green pepper, chopped 

half of a red pepper, chopped

1/3 cup of diced red onion

For the dressing:

1 cup light (low fat) sour cream

3 tablespoons light (low fat) mayonnaise

2 tablespoons apple cider vinegar, or any vinegar

1 teaspoon sugar

1 tablespoon mixed herbs of your choice, I used a premixed maple bacon seasoning

some fresh ground pepper

Place leftover pasta into a large serving bowl. Add the chopped veggies. Toss. Set aside.

In another bowl combine the sour cream, mayonnaise, vinegar, sugar, mixed herbs, and the ground pepper. Stir.

Pour the dressing over the pasta and veggies. Toss to coat evenly. Cover and place in the refrigerator to chill and mallow for a few hours.

Notes: revive leftover pasta by placing it in a colander and run a bit of warm water over the pasta and allow to drain. 


Hope everyone had a great weekend! - JD  

Mixed Bean Salad

Summer sides can be as simple as this. A bean salad is quick and easy to make yet generous in texture, flavour, and nutrition. Leafy salads have their place however an abundant change such as this is refreshing.  

Bean Salad

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1 - 14 ounce can of chickpeas, drained

1 - 14 oz can of kidney beans, drained

1 - 14 oz can of pinto beans, drained

1 - 14 oz can of lima beans, drained

1 - 14 oz can of black beans, drained, optional

1/2 cup green pepper, chopped

1/2 cup red onion, chopped or diced

half can of corn, drained 

You may use any combination of beans you like... I used a 540ml (19 fl oz) can of exotic bean mix which included: adzuki beans, urid beans, moong beans, and soya beans plus a can of chickpeas. 

Dressing:

1/2 cup oil

1/2 cup red wine vinegar

1/4 cup white sugar

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1 teaspoon za'atar (thyme herb mix) seasoning 

In a large serving bowl combine all the drained beans, chopped green pepper, diced red onion, and corn. Toss together. Set aside.

In another bowl whisk together the oil red wine vinegar, white sugar, salt and pepper, and za'atar seasoning until the sugar has dissolved. Spread over the bean and vegetable mixture and gently toss again. Refrigerate for several hours or overnight. 

Notes: You may use honey or agave syrup to sweeten. Try adding other vegetables like, red, orange or yellow peppers. Try different oils, vinegars or seasoning.  

Quiche

I did make the quiche from Tony Singh's cookbook, Tasty. The pastry turned out fine considering I am used to making a more simpler recipe. Not that his recipe was overly complicated. I suppose I look at pastry as being a bit fussy. Perhaps my attitude towards the flaky crust should change. He gave 4 quiche fillings, Stilton and Celery with chilli jam, Smoked salmon and crowdie cheese, The classic - Lorraine and Smoky Chorizo. I opted to make a broccoli, cheese... 3 cheese to be exact, aged cheddar, mozzarella, feta, and red onion. The quiche turned out beautifully and was enjoyed by all. 

It is a very fall day today, rain. Have a good weekend everyone. - JW  

Leftovers #10 - Rice Salad

While putting away leftovers in the refrigerator a slight clanking sound kept repeating. Foraging my hands towards the back of the shelf I couldn't help but feel a bit apprehensive. Pulling the glass dish towards more of a recognizable light I popped the lid and realized the contents were leftover rice. I could not have been more delighted and immediately decided that it was going to be the inspiration for my rice salad.

Since I already had rice that was cooked and a few days old, all that was needed were a few vegetables, black beans, cheese and a dressing. A trip to the grocery store found everything that I was looking for. Green leafy, potato and pasta salads may take a back seat after you have tried this rice salad.           

You can make this salad using freshly made rice however I like to used cooked day old rice. It seems to absorb the flavours better. My leftover rice was a mixture of jasmine and brown rice. The veggies, fresh and crisp and the thinly sliced spinach leaves added little shards of greeny goodness.    

Rice Salad

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2-3 cups cooked, few day old rice 

1 red pepper, diced

half a red onion, diced

1/3 of a cucumber, sliced and then quartered or halved

1 small can of organic black beans, rinsed and drained 

1 tomato, diced

A handful or two of thinly sliced spinach leaves

feta cheese, crumbled 

Dressing

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In a glass jar add the following ingredients:

1/4 cup fresh lemon juice

1/3 cup olive oil

1 clove of garlic, minced/crushed

2 teaspoons oregano 

a bit of freshly ground black pepper

Put the lid on tightly and shake madly. Blending all the ingredients. This will help you vent any frustration you may have. 

I placed the leftover rice into a large bowl. I used a fork to separate any clumps... in fact you can probably use your clean hands to break up all the clumpy bits. Rinse and drain the black beans and set aside. In the meantime... chop, dice, and slice the veggies.   

I pre-chopped the veggies however you don't have too. Place the red pepper, red onion, and cucumber in the bowl with the rice. Once the black beans have drained for a bit add the beans to the bowl as well. Giving everything a gentle stir. 

Pour half of the dressing over top of the rice and veggie mixture. Stir to make sure everything gets coated with the dressing. Place in the refrigerator for a few hours so that the everything can absorb the flavours from the dressing.  

An hour before serving pour the rest of the dressing over the salad and toss. Add the sliced spinach leaves and the diced tomatoes. Stir. Place the crumbled feta cheese on top. The salad is ready to be served.   

Notes: You can also add some freshly grated lemon rind to the dressing or salad. You can use other veggies or different kinds of cheese. Try adding wild rice. 

I added the tomatoes last because, I find, as tomatoes sit they tend to get mushy so either add them at the last moment or use them as a garnish.

  

My Big Greek Salad

I know it is Thursday and I can hardly say this is a throwback Thursday because I always eat salads. This was my dinner last night, my version of a greek salad. Mixed herbed greens with chunks of cucumber, red onion, crisp green peppers, slices of radishes and quartered juicy hothouse tomatoes. Topped with fried Halloumi cheese and a homemade herb dressing. I chopped a reasonable amount of veggies which means there are leftovers for lunch today.  I do have some avocados kicking around so I will have my salad with additional slices of buttery avocados.  Hope your Thursday isn't too much of a throwback! - JW   

Onion and Tomato Quiche

I was getting ahead of myself today and this afternoon I made dinner. Dinner tonight will be a savoury onion and tomato quiche with a mixed green salad topped with a fig balsamic dressing. - JW       

BLT salad

This was my most sought after salad this week. The BLT salad. With a lovely homemade raspberry dressing, and tangy blue cheese. This salad was virtually inhaled at the dinner table. Sliced cherry tomatoes, wedges of green apple, rings of red onion, chunks of buttery avocado and shards of crisp bacon topped the baby romaine leaves. To make my raspberry dressing you will need...

1/4 cup raspberry wine vinegar

about a 1/2 cup of olive oil

1-2 spoonfuls of grainy mustard

about a tablespoon of honey or agave nectar 

some freshly ground pepper and some summer savoury 

I know some of my measurements are not exact. Salad dressing is fluid and therefore  seems relaxed when making a vinaigrette. One thing I am certain on is the amount of raspberry vinegar and olive oil. The other ingredients were just what I felt looked right. Adjusting the amounts to your liking and taste are easy with this recipe. 

Put all the ingredients as listed into a jar. Mix or stir all the ingredients together. You can do this by using a spoon and stiring carefully or by putting on the jar's lid, making sure the lid is on tightly, and shake vigorously. Trust me doing it this way lets you work some tension out. Once the ingredients have had a good stir or shake. The salad dressing is ready. Any unused portion can be stored in the refrigerator for a few days. 

Have a good weekend everyone! - JW