Upon arriving home, after four months in Hawaii, my mind is flooded with a huge to-do-list…
Start new job
Make new slipcover for chair
Reorganize wardrobe for work
Bring more green into room
Finish painting bedside table
and the list goes on….I really just want to dive in and re-do every room!
But what keeps looming over my head, is the thought of how to keep a mostly “raw food diet” going in accordance with working a full-time job.
My first week, I purchased a stack of ready- made salads from the grocery store but wasn’t happy throwing the plastic containers into the trash everyday. I was glad to have the convenience though.
Work lunch has to be fairly simple, but completely satisfying, as my focus will be upon learning everything I can about the business, going through their four week training program, and adjusting to working a 40 hour work week.
Not too heavy…living food that energizes…Keeps me alert…stays with me to the end of the work shift.
So, today, I’ve inventoried the fridge and all of the cupboards to see what I have.
I’ve been making this easy three bean salad since my kids were little and even now that they’re adults, they still request it.
I love it’s versatility, as it can be eaten alone, on a bed of greens, easily transported to work in a mason jar, and is great to take along on picnics and family gatherings.
Easy 3 Bean Salad Recipe
Combine the following ~
1 can garbanzo beans ( rinsed and drained)
1 can cut green beans ( drained)
1 can black or kidney beans ( rinsed and drained)
3/4 teaspoon salt
3/4 tsp black pepper
1 Tablespoon dry sweet basil ( rubbed between hands to bring out the flavor)
1/4 cup raw red onion chopped
1/4 cup apple cider vinegar ( with the mother)
1/4 cup extra virgin olive oil
After mixing, let it marinate in the fridge for at least one hour to bring out the flavors and give them a chance to blend.
Shown above on a bed of fresh spinach with raw crinkle cut butternut squash , and your favorite dressing.