Now that I have gobbled up the banana oats, charged my camera batteries and downloaded the pictures from yesterday's impromptu lunch, I am ready to share the bean salad recipe with you.
The idea was to have a healthy (but tasty) and quick lunch after our 11am yoga class given that we had a busy afternoon ahead of us.
I like to keep cooked grains and beans in my fridge (I probably cook batches twice week) so that I can use them as ingredients in quickly-assembled soups, stews and salads.
We had spinach on hand so a bean+ grain salad made a lot of sense. Crisco likes to have eggs for brunch on the weekend so I figured a sunny-side egg on top of the salad would please him.
Black-eyed pea+ grain salad
For the salad:
- Yellow bell pepper
- Cherry tomatoes
- 2 cups of black-eyed peas
- 1 cup of kamut+spelt wheatberries
- Sundried tomatoes
- Brown rice vinegar
- Apple cider vinegar
- Himalayan pink salt
- Coarsely ground black peppercorns