It’s no secret that I am as lost in the kitchen as I would be at a One Direction concert, but I do have resources. My sister-in-law knows her way around a kitchen like a pro. She reads cookbooks for fun and can make a gourmet feast for 20 without batting an eye. She has an uncanny skill: she can open a seemingly bare fridge and stark pantry and somehow create dinner!
I am mystified!
I keep begging her to start a food blog or write her own cookbook so I don’t feel so badly hounding her simple advice, like how to chop an onion.
I asked her to share one of her favourite summer recipes (and I do think it was a struggle to narrow it down to one) so that I didn’t have to subject anyone to another recipe with supermarket-bought rotisserie chicken as the main ingredient.
Try this bean salad. You’ll love it!
Summer Fresh Bean Salad
A great salad to make ahead. Good protein, and refreshing as a side for summer meals, or on top of lettuce as a light lunch.
2-3 cans of mixed beans, or your combination of favourite beans, rinsed (I buy the no-salt added as there is plenty of salt in the other ingredients)
1/4 red bell pepper, diced small
2 green onions (white part and some of the green chopped small)
1 celery stalk, diced small
4 slices sandwich saver pickles, diced small
1 tablespoon mustard (regular prepared, or dijon)
1/2 cup olive oil
4 tablespoons balsamic vinegar
1/2 teaspoon black pepper
1/2 teaspoon dried oregano
Parsley – handful, chopped
Combine everything. Best when made the day before so all the flavours come together. Last for days in the fridge.
Purple onion, sliced thin
Can of lentils, or any other bean you prefer
Leave out any ingredient you don’t like, add more of anything you love