I finally ventured back into the kitchen today. It was worth it:
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Yes, the moment you have been waiting for — a new 5 minute lunch! The stars:
I suddenly seem to have no food in the house (I think the mouse ate it all…), so I decided to work on my “eat the pantry” challenge before I move. Enter:
Two Minute Mexican Bean Salad!
Simply drain and rinse the beans (you can use any kind; black beans and kidney beans are my favorites) and combine them in a bowl:
Add some chopped tomatoes:
And some seasoning! A used about 5 very hefty shakes each of cumin and chili powder, going along with the Mexican theme. (Sidenote — how have I not made any recipes using cumin recently?! Remember my “I Have a Love Affair with Cumin” post in December? Ah, memories.)
I finished it off with some hot sauce! Cholula is my favorite.
And then I may or may not have tossed in some feta, for good measure. While it did make it betta, it also made it look kind of gross 😉 Oh well. These are sacrifices you must make for deliciousness. (If you have grated sharp cheddar cheese on hand, that would have been awesome as well!)
Then I tossed the creation on top of some mixed greens and spinach in a big tupperware. It made about three servings so I have leftovers, yay!
And for an afternoon snack, a toasted english muffin with some nut butter and local blackberry jelly (purchased at a cute country store during my trip to the Shenandoahs last month!)
All together now! I also grabbed an orange to have as a sweet ending to lunch. Fresh fruit is my favorite way to end a meal!
And I’m off to work!
Have a great day, friends 🙂
