When it gets hot, I lose energy. I am enervated to the height of sloth by a slight rise of the thermometer. Add in sultry humidity, and I am the human equivalent of a floppy, wet rag.
Eating is a problem in the summer for me. I have no appetite, even though my stomach grumbles along. At this point I reach into my past and make my mother's bean salad. It's cold, delicious and once I make it in the cool of the evening, I have breakfast, lunch and dinner made.
Mom's Bean Salad (with my variation)
1 can each, rinsed and drained:
Garbonzo Beans
Cut Green Beans
French-style Green Beans
Cut Wax Beans
Dark Red Kidney Beans
Light Red Kidney Beans
Black Beans
Whole Kernel Corn
Add:
1 Red Onion, sliced very thin
1 Cup Cider Vinegar
1/4 Cup Red Wine Vinegar
1/2 Cup Olive Oil
1 tsp. salt
1 tsp. pepper
1 tsp. sugar
Marinate overnight. Serve as main dish or on lettuce for a hearty salad. Keeps well in fridge for 1 week.
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