Because they have a lot of ears!
And pounds of potatoes
We’re doing a low-country boil tonight! Shrimp and kielbasa in the fridge.
For vegetarian protein, I made a big bean salad.
A Red, White + Blue Black Bean salad!
I made the black beans from scratch yesterday and added cans of kidney and cannellini beans. Mixed up with cucumber and tomatoes and peppers from our garden
Plus about half a cup of olive oil, a quarter cup of lemon juice, garlic gold nuggets and salt/pepper
Red, White and Black Bean Salad
- 3 cups dried black beans or about 5 cans!?
- 1 can kidney beans
- 1 can cannellini beans
- 1 large English cucumber
- 3 roma tomatoes
- 1 sweet pepper
- 1/2 cup olive oil
- 1/4 cup lemon juice
- 2 tsp garlic gold nuggets or 1 tsp roasted garlic or 1/4 tsp garlic salt or raw if you like it!
- Salt + pepper to taste
- Cook black beans from scratch, if using.
- Mix beans together.
- Chop veggies and toss with beans.
- Mix remaining ingredients and shake in a jar, pour over salad.
- Add fresh herbs for garnish.
I was so thirsty after my walk this morning that water wasn’t cutting it. Coconut to the rescue.
Karen has moved in with us for a week or two as she is currently between rental houses! She wrapped up at her old one yesterday and her new one (downtown!) is in the process of being painted.
I made us both lunch while she shucked corn on the porch
Leftover gratin and quinoa salad (I am SO over this quinoa!)
Plus No Bull Burgers with bleu cheese and zucchini bread
And berrriiiieeeeessss! Fresh from the market.
I didn’t finish all of the bread or veggies – it was a big lunch!
Time to move the kegerater!