I thought that once I was finished with comps, my life would settle into a steady 8-to-5 routine. That routine has yet to materialize. As a result, I am currently over the moon about bean salads. They go together with a minimum of fuss (if you’re using canned beans) and they actually taste best a few days after you make them. You can pack them full of veggies. Then you have a nutritous, filling one-part meal to throw in a rubbermaid and eat before yoga, after errands, in the middle of a long work day, or any other time you can squeeze in a few bites of something delicious.
The “chop some vegetables, add some beans” concept is pretty simple, but I wanted some guidance for the dressing, so I went with this Cooking Light recipe and was quite pleased with the results. The salad would be prettier if I hadn’t run out of black beans and subbed in a can great northerns. I had dried black beans, but not a time machine (rats!), so it is what it is.