I finally ventured back into the kitchen today. It was worth it:
Yes, the moment you have been waiting for — a new 5 minute lunch! The stars:
I suddenly seem to have no food in the house (I think the mouse ate it all…), so I decided to work on my “eat the pantry” challenge before I move. Enter:
Two Minute Mexican Bean Salad!
Simply drain and rinse the beans (you can use any kind; black beans and kidney beans are my favorites) and combine them in a bowl:
Add some chopped tomatoes:
And some seasoning! A used about 5 very hefty shakes each of cumin and chili powder, going along with the Mexican theme. (Sidenote — how have I not made any recipes using cumin recently?! Remember my “I Have a Love Affair with Cumin” post in December? Ah, memories.)
I finished it off with some hot sauce! Cholula is my favorite.
And then I may or may not have tossed in some feta, for good measure. While it did make it betta, it also made it look kind of gross Oh well. These are sacrifices you must make for deliciousness. (If you have grated sharp cheddar cheese on hand, that would have been awesome as well!)
Then I tossed the creation on top of some mixed greens and spinach in a big tupperware. It made about three servings so I have leftovers, yay!
And for an afternoon snack, a toasted english muffin with some nut butter and local blackberry jelly (purchased at a cute country store during my trip to the Shenandoahs last month!)
All together now! I also grabbed an orange to have as a sweet ending to lunch. Fresh fruit is my favorite way to end a meal!
And I’m off to work!
Have a great day, friends