Thursday, March 18, 2010

Three bean salad

When I know it's going to be a busy week, I prepare by planning and cooking on Sundays. This way I have healthy meals ready-to-go for lunch or a quick dinner.

Last Sunday I cooked a few cups of quinoa and this colorful bean salad. 

Three Bean Salad
1 c black beans
1 c garbanzo beans
1 c edamame
1 medium carrot, chopped
juice of 1 lemon
1.5 tbsp olive oil
1/2 red onion, minced
2 tbsp ginger
1 tbsp curry
1/2 c cilantro

Mix the beans. Drain and rinse if using canned beans. Mix the remaining ingredients, and then add to the beans. Refrigerate and enjoy!

3 comments:

Blair said...

wow this is delightfully simple-love it!

Abbie said...

Great choice for a cook-ahead meal -- I bet it just gets better as it sits and the flavors meld.

Adrienne said...

You're right, Abbie. It tastes better the 2nd day :)