Oct. 17, 2015
Instant canned bean salad
1 can chick peas
1 can red beans
1 can lentils
handful pumpkin seeds
handful dried cranberries
1/4 cup olive oil
large splash cider vinegar
handful fresh herbs
Open all cans and empty into a large colander. Rinse under cold water. Transfer to serving bowl. Mix all ingredients together. Add a tsp of sambal olek or chili paste if desired. Delicious for a packed lunch. Ready in a snap.
Subsitution: You can soak and cook dried beans if desired and then add salt. Add raisins instead of cranberries.
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