I currently have us on a "meat every-other-day" plan, but my low blood sugar requires protein in almost every meal. So...I am working very hard to find ways to incorporate beans into our diet. I'm not a big fan of beans (kidney, pinto, black-eyed, lima, you name it). I tend to tolerate them, and really only enjoy black beans in Mexican food. But in my quest for optimal health, it seems practical to find a way to eat them more often.
This recipe comes from one of my most-used and most-loved cookbooks, The Cook's Encyclopedia of Thirty Minute Cooking by Jenni Fleetwood. I don't really care about the "thirty minute" part (usually), but I love the variety and ease of the recipes.
In addition to blanched green beans (which I love), mixed canned beans (I used pintos and black beans), celery, onion (I used red), tomatoes, fresh parsley, I also tossed in a can of whole kernel corn....mostly for color, but I really liked the little bit of sweetness that it added.
The dressing calls for "tomato chutney" and that's not something I have on hand, so I just finely chopped a bunch of heirloom tomatoes and that did worked just fine:
- 3 tbls olive oil
- 2 tbls red wine vinegar
- 1 garlic clove crushed
- 1 tbls tomato chutney (?)
- salt and ground black pepper