April 12, 2014

Vegan, Gluten-Free::Rainbow Bean Salad



Here's a quick and easy recipe for even the busiest of nights:

Recipe: Rainbow Bean Salad
                                                                     By: Hannah Claudia        
                                                                                                                                                                  

1/2 cup of frozen peas
1/4 cup of frozen corn
1/8 cup of black beans, cooked (i used leftovers)
1/4 of a pepper, sliced
1/4 cup of nuts, chopped

Dressing: Japanese Carrot-Ginger Dressing

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1. Boil some water and cook the frozen peas and corn. When they're almost completely
warmed through, add the black beans and cook for another 30 seconds.
2. Drain the water and toss the peas, corn, beans, pepper slices, and nuts in the dressing.




That's it! Such an easy recipe that's easy to throw together on a busy weeknight.
Never underestimate frozen foods: it's a great way to buy vegetables (especially when
they're not in season) and they're still full of nutrients. There are no unwanted chemicals
and salt unlike canned foods; all the preservation is done by the freezer!

xoxo, Hannah







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