All I Had Was Beans
- Preparing Time: 30 minutes
- Total Time: 20 minutes
- Served Person: 8
- 1 can kidney beans drained
- 1 can red beans drained
- 1 can pinto beans drained
- 1 can green beans drained
- 1 can corn drained
- 1 can peas drained
- 1 can carrots drained
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
I'm a busy mom and wife, and I'm always looking for ways to save time in the kitchen. One of my favorite time-saving tips is to use canned beans. They're already cooked, so they're a great way to add protein and fiber to your meals without having to do a lot of prep work.
Recently, I had some leftover beans and needed to bring a side dish to a family gathering. I didn't have a lot of time to cook, so I decided to throw together a simple bean salad. I drained the beans and rinsed them, then added them to a bowl with some other vegetables and a dressing. It was a hit! Everyone loved it, including my vegetarian brother and wife.
This salad is so easy to make, and it's a great way to use up leftover beans. You can use any kind of beans and vegetables you like. I used kidney beans, red beans, pinto beans, green beans, corn, peas, and carrots. I also added a garlic dressing, but you can use whatever dressing you like. Experiment and see what you come up with!
Here's the recipe:
Step-by-step
- Drain your cans
- Mix into a big enough bowl
- Add dressing
- Enjoy!
