If you are like me, I’m always looking for new healthy recipes that can be easily taken to work for lunch or dinner. This is one of my all time favourite recipes to make ahead for a week’s worth of lunches. This recipe can be easily doubled if you have more mouths to feed.
If time allows, cook the beans from scratch instead of using canned beans for an added health bonus. There is no need to soak the beans for hours in advance either. Simply bring a big pot of water (about 6 cups of water) to a boil, add 1 teaspoon of sea salt and 2 cups of dried beans (rinse well before cooking). Simmer on low for 2-3 hours depending on the type of beans you are cooking. Make sure the beans are covered completely with water for the duration of the cooking time. If more water needs to be added, use boiling water. When the beans are tender and are easily mashed with a fork, they are ready for eating.
Make Ahead Bean Salad
1 can black beans, drained and rinsed
1 can corn, drained and rinsed (frozen corn can also be used)
2 Roma tomatoes, diced
1 red pepper, seeds removed, and diced
1 jalapeño pepper, diced (for less spicy salad, remove the seeds)
1/2 sweet onion, diced
Juice from 1 lemon or lime
Pinch of sea salt
Combine all ingredients in a glass bowl. Pour juice from one lemon or lime over the mixture and toss. Store in a glass container in the fridge up to 5 days.
Simply Health,
Cindy Richardson, Program Developer
As Program Developer, Cindy works closely with our clients to ensure that the health and wellness needs of your corporation are met and exceeded. As a Registered Holistic Nutritionist and Meditation Instructor, Cindy’s knowledge and passion for healthy living ensure that our programs are proactive and cutting edge. Join us daily for amazing health tips and information to make 2015 your best year yet!
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