The past two days have been refreshingly warm. My windows are open and the house feels light and airy. I am excited about the change of seasons and the re-introduction of spring’s foods into my kitchen.
As an homage to warmer weather, I made a cold bean salad for lunch. This is a “less is more” recipe. Simple, flavorful ingredients turn a cheap can of beans into a delicious salad. The avocado adds a buttery texture, and the nuttiness of the parmesan pairs well with the subtle flavor of the kidney beans.
Lime Bean Salad*
-1 15 oz can of kidney beans, rinsed and drained
-2 tbsp extra virgin olive oil
-2 tbsp rice wine vinegar
– 3 tsp fresh parmesan
– 10 or so sprigs of cilantro
-1/2 med. white onion, diced
-1 clove garlic, minced
-1/2 avocado (med) cubed
– salt & pepper to taste
-Mix it all together and chill prior to eating. Add salt & pepper to taste.-
* Total cost of this recipe is ~$1.75