5 Minute Bean Salad

It’s a long day. You get home, drop your stuff on the floor and plop down onto your couch. You think, “Ugh, I have NO energy to make dinner…”

But you want to resist the urge to order take out because what good will that do?

This kind of feels like the story of my life right now. At least I’ve had some extra help from my boyfriend, who has voluntarily taken care of most dinners recently.

My life. Literally.

In any case, my busy new life has allowed me to come up with healthy recipes that are also fast. This probably jives well with many of you who frequently feel there are not enough hours in the day.

This particular salad has many versions. It involves beans, some kind of vinegar, a drizzle of olive oil, and extra veggies. It only takes 5 minutes and it packed with things that are good for you! Who needs take out, right??

5 Minute Bean Salad

1 15 oz can beans (I use kidney beans or white beans)

1 bell pepper (any color, I used orange), chopped

3/4 cup frozen corn, defrosted (make sure this is cold when you add it to the salad)

2-3 scallions, chopped

1/3rd of a red onion, chopped

2 tbsp fresh cilantro, chopped

1-2 tablespoons rice wine vinegar

1/2 tsp salt

pepper, to taste

small drizzle olive oil

Mix all ingredients together and toss!

*A Note: if you still think this recipe is too much work, you can use 3/4 cup frozen peas in place of bell pepper and omit the scallions. I’ve tried this without the onion and it just isn’t as good. You can also make this with red wine vinegar and parsley- also delish!

Oh, and the longer the salad sits in the dressing, the better it tastes- so you can make it in the morning or the day before.