Wednesday, June 8, 2011

Simple but delicious mint-bean salad

Breakfast: Granola and yogurt - the standard!

Lunch: The Juicy Vegan burrito from the amazing "Asian burrito" house, Chino Locos - tofu, eggplant, shitake mushroms, glass noodles, guacamole, tomatoes, edamame beans, red onion, black beans, green peppers, coriander, rice and chipotle sauce

Dinner: Simple but delicious bean salad with potatoes

I've eaten more burritos this week than I have in months, but I can never say no to Chino Locos, especially when the boss is buying! Chino Locos is so good that I have been known to take an hour's streetcar journey to get there. Thankfully we live much nearer to it now - which may not be good news for my bank account, but my stomach is certainly pleased.

It's about a million degrees celcius in Toronto at the moment, with a humidity reading of Retarded Humid. This makes it impossible to cook anything that involves you actually being in the kitchen for any amount of time. Good job this is ridiculously simple then, as well as being light and summery.

Tom Anderson requested some meals that can be made in under 15 minutes - this is one of them!

You'll need:
(Feeds 2)
1 tin kidney beans, drained
1 tin butter beans, drained
1 cucumber, chopped
2 handfuls spinach, roughly chopped
juice of 1 lime
splash of soy sauce
small handful fresh mint leaves, chopped
black pepper
Toss everything together in a bowl and season
Serve with cous cous, or whatever side dish you fancy. New potatoes boiled with herbs would be perfection.
The photo above has fried thin potatoes with it - these take about ten minutes. Cous cous takes 5, and new potatoes take about 15 minutes to boil. All come in under the 15 minute mark.

It can be easy to be complacent about your nutrition when its too hot to cook properly, but remember to get some grains and legumes in there with your summery vegetables....and a liberal sprinkling of ice cream.

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