In the summertime my life revolves around water and being outside.
My goal, every summer, is to make lots of fresh cold food that can be eaten on the go. But I still often find myself staring in my pantry wondering what I should make for potlucks and pool time and beach trips.
I was looking through the photos on my facebook page when I saw this photo from last summer:
It’s a salad my friend C made and she basically gave proportions for how to make it with the caveat to just use what you have. So I did.
The most recent salad was what I brought to 4th of July at my mom’s and it was quite tasty. Use this as a guide, though, and use what you have on hand and what is fresh. I’d love to hear what you come up with (and to see pictures!)
2012 4th of July Bean Salad
2 cans (15 oz) garbanzo beans
1/4 sweet onion, chopped
1 orange pepper, chopped
1/2 pint cherry tomatoes, chopped
1/2 cucumber, chopped
5 or so marinated artichoke hearts, chopped
1/2 block daiya jack style cheese, chopped
1/4 cup (or more) apple cider vinegar
1/8 cup (or more) olive oil
1 tbsp garlic powder with spices
salt and pepper to taste
Drain and rinse the beans and put them in a bowl. Add the other ingredients and mix. The daiya will break down a little in the marinade so keep it separate if you want to retain the consistency. I liked the flavor that it added even when it was a tad broken down.
It was a great addition to my 4th of July plate!