about me

    Emily Malone

    culinary arts grad. nutrition facts lover. vegetarian chef. marathon runner. country music maniac. failed dog trainer. barre fanatic. loving mama.

    Contact Emily

    For general inquires, contact: EmilyBMalone@gmail.com.

    For partnerships, contact: dailygarnishads@mediakix.com.

    Looking forward to chatting with you!

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    A Look Back.



Three Bean Pantry Salad

For as much as I love a good upside-down cake or multi-step vegetable pie, there are many times I’m rushing around and need to throw something together very quickly.  I get a lot of emails from readers who need ideas for make ahead lunches and things they can pack to take with them to work or school.  Today’s recipe comes straight from the pantry – all things you should have on hand already, and no trip to the grocery store required. 

Three Bean Pantry Salad

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Ingredients:

  • 1 can black beans, drained
  • 1 can kidney beans, drained
  • 1 can garbanzo beans, drained
  • 3 large carrots, diced
  • 3 stalks celery, diced
  • 2 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1 tbsp lemon juice
  • 1 tsp garam masala
  • 1/2 tsp paprika
  • salt and pepper to taste

To Prepare:  Start with the beans – you can use any three types of beans that you prefer.  I wish I had red kidney beans on hand because they would have been prettier, but like I said above – this recipe is all about going with what’s in the pantry.

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Open cans, drain, rinse, and add to a big mixing bowl.

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Dice the carrots and celery (and any other good crunchy veggies you have on hand – peppers would be great!) and add to the bean bowl.

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And just in case you didn’t know, your refrigerator’s veggie drawer should always always always have carrots and celery in them.  They are (along with onions) the base for everything!

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Next up, simple dressing.  Mix olive oil, red wine vinegar, lemon juice, garam masala, and paprika in a small bowl.  Whisk to combine!

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Pour the dressing over the beans and veggies and stir to coat.  Mmmmmmmm.

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It isn’t gourmet and it isn’t complex.  But it is simple, fast, and most importantly – healthy and delicious.

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The great thing about this type of salad is that it gets better by the hour.  The longer it sits (within reason), the more the flavors marinate and soak into the beans.

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So there you go – super simple bean and vegetable salad that takes 5 minutes from start to finish.  Because not every recipe has to involve turning on the stove or making a huge mess!

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Enjoy!

—————

Calling all DC area readers and bloggers!  The wonderful Lisa is organizing a fun blogger cookie swap on December 12th – I will be there and I’d love to meet and see more of you.  You can email her for more info or to RSVP!  Let me know if you’re planning on going!

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45 Comments so far
Leave a comment

Heidi - Apples Under My Bed     at 9:18 pm

I love salads like these. Great to see your flavour additions to mix up my normal routine. Thanks!
Heidi xo

[Reply]

Annie@stronghealthyfit     at 9:48 pm

Looks yummy!

[Reply]

Hayley     at 10:16 pm

I love how easy this looks! Sometimes it’s the simple things that taste the best.

[Reply]

mo     at 10:29 pm

i’ve been adding ground flaxseed meal to my salads lately and it gives them this great nutty flavor – this might be a candidate for that too! (I might be too close to writing the “Why You Should Add Ground Flaxseed Meal to Everything” book, but it’s so tasty!) – thanks for the idea, looks great!

[Reply]

gabriella @ embracement     at 10:29 pm

this looks amazing! so simple and quick, definitely going to be a lunch sometime soon, i love beans as a base!

[Reply]

Namaste Gurl     at 10:30 pm

I actually have a can of canellini beans open currently– and this is a perfect on the go/ take to school or work meal. That’s what my meals consist of presently :)

I’d love to see more of these quick and easy meal ideas!

[Reply]

Katy (The Singing Runner)     at 10:51 pm

I always love your recipes! They are so colorful and healthy! :)

[Reply]

chelsey @ clean eating chelsey     at 10:51 pm

Love simple recipes like this – I am constantly makign dishes like this (most likely in the summer) to eat for lunch or bring to school.

[Reply]

Maryea (Happy Healthy Mama)     at 10:52 pm

This looks a lot like the lunch I had today. I love pantry salads. :-)

[Reply]

Renee     at 11:02 pm

I made this a lot this summer….going to have to whip up a another batch! I’ve never put Garam Marsala in it.

[Reply]

Stephanee     at 10:40 pm

I have a bean salad on my menu for this week. They are so easy and yummy! This one looks great, too!

[Reply]

Katey (Bonne Santé)     at 12:55 am

Awesome! I’ve been on the lookout for a quick & easy bean-salad recipe – this looks delish.
Thanks Emily!

[Reply]

Laura (starloz)     at 1:16 am

this is perfect, simple yet tasty

[Reply]

Amber K     at 1:08 pm

How funny, I am making my own three-bean salad today. Funny to me, because I am using those same three beans (except I do have red kidney beans!) It definitely tastes the best when it has had time to marinate!

[Reply]

Kirsten     at 3:55 pm

Thanks for mentioning the cookie swap! I’m game!

[Reply]

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