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!


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 :)