Last night as I was thinking about dinner I looked into my fridge and found a sad assortment of about-to-expire produce. Foraging through the cupboards I came up with a few cans. By tossing some things together I came up with a surprisingly fresh and healthy salad which was a nice antidote to all the unhealthy holiday treats that keep appearing on my plate. A can of lentils, a can of corn, a can of butterbeans, half a red onion, some green onions and some fresh salsa came together nicely to make this winter salad. I found half a jar of roasted red bell pepper and threw those in too. Aside from being really easy, the best part was the leftovers I had for lunch today.
2 tbsp lemon juice
4 tbsp olive oil
2 cloves garlic, crushed
salt & pepper
1 (15oz) can lentils
1 (15oz) can corn
1 (15oz) can Butter beans
3 oz roasted red bell pepper in a jar (or 1 fresh roasted pepper) roughly chopped
½ large red onion, chopped
½ cup roughly chopped green onions
¼ cup chopped cilantro (optional)
salsa or hot sauce to taste
In a small bowl, mix the lemon juice and olive oil. Crush the garlic and add it to the liquid. Add salt & pepper, mix and cover. Let sit until salad is ready, anywhere from ½ hour to 4 hours.
For the salad:
Drain and rinse all canned goods. Put them in a large bowl with peppers, onions and cilantro. Toss gently with dressing. Add salsa to meet your own tastes.