Yes, we all have busy days…but we still need to eat.
Here’s a very simple staple recipe that’s nutritious too. (Really simple)!
I made this Cold Bean Salad this week but put in a pretty dish and took some photos, just for you! Add some fruit and a beverage and you have lunch. Or use as a side for dinner.
With Nana, there’s always a story. So if you’re in a hurry to eat something…scroll down and get to the “recipe.” Please read “the story” later.
THE STORY: A number of years ago, after my mother’s brother Joe had died; I drove my mother to Missouri to see her sister-in-law, Betty Douglas Reid. My Aunt Betty was a delightful person, intelligent, fun to be with and talk to, and an excellent cook. After living in Louisiana for many years, working as a Cataloguer at the LSU Library she and my Uncle Joe had moved to Springfield, Missouri. We had never visited there.
Mother and I drove to Springfield, got Betty and drove back to Mansfield where the three of us enjoyed touring the Missouri home of Laura Ingalls Wilder, where she wrote her famous series of books, Little House On the Prairie. (I recommend the stop.)
We had a lovely visit. One memorable thing I remember was a delicious side dish Betty served. She had used so many cans of beans, cooked them, marinated, and then served cold. At home, I looked for all the various types of beans she used. Have you noticed what a variety of beans are available in grocery stores today? A whole side of an aisle! Eureka! I found one can labeled “Three Bean Salad,” three of the cans Betty opened were in one can! How easy is that! And so a “recipe” I’ve been using ever since!
COLD BEAN SALAD
1 can Green Giant Three Bean Salad
1 can Bush’s Best Garbanzos Chick Peas
Chill cans of beans over night.
Open cans into a serving dish, stir and serve!
Really, that’s it!
My husband says, “Delicious!”
NOTE: This time I added one can of Trappey’s New Orleans Style Kidney Beans to the mix. Bill said, “Delicious.” Actually experiment and add your favorite beans. Easy and healthy. Enjoy!