The past few weeks we’ve written about the activities we can do to get ourselves through a very busy part of the semester. Another of those strategies is having this salad recipe for lunch. It’s an easy recipe: if you can open a few cans and can stir, then you can make this salad! This salad stores well, and it’s an easy lunch.
Ingredients
- 1 can whole kernal corn
- 1 can rinsed black beans
- 1 can rinsed garbanzo beans (chickpeas)
- 1 can rinsed kidney beans
- 1 cup (or more if you like) of sliced celery
- 1/2 cup diced purple onion
- 1/2 chopped parsley
- splash of lime/lemon juice
- 1/4 to 1/2 cup Salsa (or to taste)
Directions
Place all ingredients in a large bowl and stir. Serve cold.
Do you have a recipe you can share that is as simple as this one? Please leave your suggestions in comments below.
[Image by Billie Hara and used under Creative Commons license.]
Comments
1. Mandy Jansen - March 03, 2010 at 12:42 pm
this looks awesome! Thanks.
2. Susan Adams - March 03, 2010 at 03:27 pm
I do a similar recipe (based on something on the "olive bar" at our beloved Wegmans), and I sometimes toss in chopped avocado and/or cubed cheese. Then you can enjoy it with pita or chips for a really satisfying and easy to devour meal!
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