Herby Bean Salad

Bean salad is a fantastic solution when you need a quick, protein packed meal. It’s also a great way to incorporate any ingredients you may have lying around that need to be used up, like greens, proteins, avocado or leftover grains. Beans do well with the addition of something vinegary, briny or acidic, so don’t forget to add elements like citrus, capers, pickled peppers and other pickled items. Here are some combination ideas to get you inspired:

Kidney beans, Herb Salsa, vinegar or capers, thick plain yogurt, lemon

Kidney beans, fresh cilantro, Avocado Poblano Salsa, pickled red onions

Kidney beans, parsley and/or dill, capers, lemon juice and zest, sea salt, black pepper

Beans and Rice

What could be more satisfying than beans and rice? It’s simple, comforting and goes with just about anythin. You can even make this meal in one pot and save yourself from post-dinner dish duty.

In a sauce pot, sauté onions in a little bit of cooking fat. When soft, add water for the amount of long grain rice you want to cook. Bring to a boil, then add desired amount of rice, entire can of beans with all of the liquid and a little bit of sea salt.

Cover and cook on low heat, following your package instructions or checking after 20-30 minutes for doneness.

When rice is cooked, remove from heat and let sit. Then mix and season to taste with salt and any other seasoning you want! Lime and cilantro is a fail safe, with a little vinegary hot sauce.

Kidney Bean Dip

Like hummus and other bean dips, you can use many combinations of flavors and come out with something fantastic.

I think kidney beans lend themselves to hearty, bold flavors. In the body of a blender, add kidney beans and liquid from the can.

Squeeze in lime and add garlic cloves, smoked or regular paprika, cumin, a little sour cream or yogurt. Blend and season to taste with salt.