This morning I gave our landlord notice. We’re officially moving. I’m a little stressed out, but I also want to make the most of our time that we have here in Texas.
That means grilling (we don’t call it BBQing down here), playdates, park trips, and beach weekends.
And it also means that we’re heading out to a lot of get-togethers as we say goodbye to our friends.
It’s bittersweet, but it’s a good change for my family, even if it does mean snow (I’m shivering just writing this).
Now that you know what’s going on here, let’s talk about what we are expected to bring to an end of summer party or event: food.
That’s right. Everyone always asks for me to bring a dessert or side. Since I’m trying really, really hard to eat clean I always, always opt for a salad. Now, before my health fell off the deep end, I used to rely heavily on traditional potato salad or coleslaw.
But I am far more aware of what I put in my body now, which has led me to come up with some healthier, though equally delicious, alternatives, like this 3 bean salad.
Y’all. This salad is so, so good. Trust me.
3 Bean Salad Recipe
Makes 8 cups.
- 1 can black eyes peas (19oz)
- 1 can chickpeas (28 oz)
- 1 orange pepper, diced
- 2 stalks celery, chopped
- 1 cup green beans, cut into 1 inch long pieces
- 1 small red onion, diced (roughly 1/2 cup)
- 1 clove garlic, crushed
- 1/4 cup apple cider vinegar
- 3 tablespoons olive oil
- 1/2 a lemon, juiced
- 2 tablespoons honey
In a large serving bowl, combine the beans, then prep your veggies and add them to the mix. Stir everything until it’s well combined.
Add the dressing ingredients to a small mixing bowl and whisk.
Pour the dressing over the bean salad and gently stir everything together until it’s combined.
Refrigerate for 12-24 hours, or until ready to serve (at least 4 hours).
Serve this as a delicious side to burgers, steaks, chicken…whatever you have on the grill.
What’s your go-to salad recipe?