It’s a lazy weekend at home, and you need a light lunch to get you through the afternoon. Or maybe you want to pack something to eat at work that won’t leave you feeling heavy and tired all afternoon. Whatever the case, a light salad fortified with beans is just the thing you need. Dark, leafy greens spiced up with an interesting dressing and topped with your favorite Randall Beans are substantial enough to keep you full through the afternoon while light in your stomach and on your waistline. Here are just a few suggestions for how salads with beans can become your new go-to lunch:
Arugula is usually described as having a peppery or a light taste. It’s definitely a lot more interesting than your normal salad greens, especially when it’s paired with the soft nuttiness of great northern white beans and the smokiness of roasted red peppers. Dressed with a simple, classic combination of garlic, lemon juice and olive oil, a handful of flat leaf parsley added at the last moment adds an herbal pop.
Lightly wilted spinach is combined with dense, hearty pinto beans and tossed in a surprisingly complex dressing of Dijon mustard, fresh cracked black pepper, olive oil and lemon juice. Add a few capers for some sourness and a handful of scallions for a bit of crunch, and you have a meal that’s both surprising and satisfying. Enjoy warm or cold. If you’re looking to add a little decadence, why not add a handful of crumbled bacon on top?
Whew, what a name, right? This dish is a mouthful of sweet, sour and salty flavors. Tender spinach leaves, creamy great northern beans, crunchy red peppers and of course, everyone’s favorite: bacon. Add even more flavor when you add the dressing, a thick, just-sweet-enough concoction of maple syrup, Dijon mustard and cider vinegar.
Salads with beans make a great easy lunch or simple supper. What’s your favorite recipe?
Meatless Monday is so much more appealing when incorporating this tasty dish featuring Randall Beans Pinto Beans.