a veritable rainbow!

This may just be the purdiest dish I’ve ever thrown together.



Red and yellow, black and white (we are precious in His sight). Green. Maroon. Beige.


I call this concoction Bean Salad (creative, right?), and every version is different. This particular batch would benefit greatly from some cilantro, by far my favorite herb, but I went to two grocery stores in pursuit of it and came back empty-handed (and therefore slightly depressed). I don't usually include quinoa, but since it's my new go-to ingredient, I threw it in too.

This is so easy that I'm almost ashamed to post it as a recipe, but hey--I wanted to share the pretty pictures. :)

Bean Salad
1 15 oz can black beans
1 15 oz can kidney beans
1 4 oz can green chiles
1 16 oz can diced tomatoes
2 bell peppers, diced
1 cup corn (scrawny shoepeg was all I had on hand)
3/4 cup cooked quinoa
1/2 cup cilantro (by way of my imagination)
salt, pepper, cumin, chili powder, oil, and red wine vinegar to taste

Drain canned goods. Rinse beans. Combine all ingredients in large bowl. Stir. Chill. Eat.


And eat some more.

Although not a traditional breakfast food, Mansi of Fun and Food has encouraged me to submit this dish to Weekend Breakfast Blogging #20. The theme this month is balanced breakfasts, and the stipulations are that the dish must be vegetarian and contain foods from at least two of the food groups.


With quinoa, peppers, corn, and beans in the mix, this bean salad definitely meets those criteria.

And hey, I've got a huge plastic container full of the stuff in my fridge...maybe I should start eating it for breakfast.

And lunch.

And dinner.