It's September! The kids are back to school and soccer and our summer adventures seem like a distant memory but it's still warm and summer weather here in So Cal. I tried to make soup the other night for dinner but on a hot evening, it felt sort of weird! I thought I'd share a summer side dish recipe that I made over the summer months. It's a healthy recipe (0 WW points) and makes a big batch. I've been putting it in smaller containers and grabbing it for work lunches now that my beach days are on hold for awhile.
The recipe is pretty basic - you can add or substitute other beans if there are some you don't like and you could change up the seasoning (lemon juice and italian seasoning?) to make it go better with your main dish of choice. A couple of tomatoes are nice too but they get mushy when you have leftovers. Sometimes I put it over a bed of lettuce and add some grilled chicken to make a main dish.
Bean & Corn Summer Salad
8+ side dish servings
1 can of black beans, rinsed and drained
1 can of garbanzo beans, rinsed and drained
1 can of cannelini beans, rinsed and drained
2 cups shelled cooked edamame
1 bag of frozen sweet corn, thawed
a handful of chopped cilantro
1/2 small red onion, chopped
juice of 1 lime
1-2 tsp ground cumin
salt and pepper to taste
Stir it all together and refrigerate for half hour or more before serving. Lasts in the refrigerator for about a week.
