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.