Beans! Beans! The musical fruit!
Am I the only person that had an aversion to beans as a kid? In fact, I’m pretty sure I didn’t even so much as look at a bean until about a year ago. A burrito from California Tortilla filled with black beans changed me forever. And yet, even after my adventurous voyage into the world of bean eating, I still refused to touch most beans. Maybe it’s a texture thing. Or maybe it’s the fact that my mom would overload her chili full of giant red beans. I was never a fan of my mom’s chili.
But I am growing as a foodie! The days of not trying certain foods are over. I will now shove just about anything down the hatch for a taste test. Sushi? Love it! Pomegranites? Yes, please! Heck, I even tried a kiwi two weeks ago. It was a little fuzzy and a lot tasty. And so, I’ve decided to open my palate to more beans. I won’t lie, I can’t help but giggle every time I say beans. Maybe it’s the 8 year old boy in me.
I decided to start slow with some white beans. The white bean, also known as the navy bean but who will ever know why, comes in a few different varieties. I used Great Northern white beans, but there are also Rainy River, Robust and Sanilac white beans. I don’t know if I can gush enough about the amazing health benefits that beans have to offer. They’re chock-full-o-vitamins! You can get your calcium, potassium and folate from good ole’ beans. And for all of you vegetarians out there, remember to eat your beans as a great source of protein! God bless you, vegetarians. You are much stronger than I could ever be, since I would die without meat.
I went with a simple bean salad for my white bean venture. It was tasty and super filling. The beans had a great texture and were creamy and delicious. And they were ultra filling! I only wish I made enough for an entire week of lunches!
Tuna and White Bean Salad
1 can of Great Northern white beans, drained and rinsed
1 can of tuna fish, drained
1 medium bell pepper, diced
salt and pepper to taste
Optional: diced red onion, spinach leaves
First, dice your pepper. I used these adorable mini sweet bell peppers that I grabbed at Target. Since they were teeny, I used two. If you are using a full sized bell pepper, one should be more than enough.
Next, drain both your beans and your tuna fish. Add them together in a bowl and give them a good stir. Place your pepper in the bowl and toss all of your ingredients together well.
And that, folks, is as easy as it gets. This was an incredibly filling, tasty, healthy “salad” that took me all of ten minutes to make. Feel free to add some diced red onion to it or place it on top of a bed of greens. I really want to try it on top of some spinach leaves. But for today, I noshed on this salad like I would never eat again.