Four Bean Salad with Dill Vinaigrette

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Hello all 🙂

I was on a mini hiatus which I feel awful about but it has been a crazy, crazy few weeks.  And it’s only getting crazier from here on out.

First off, I have finals all this week and next week. Then my graduation ceremony.  Then my graduation party.  Then moving.  And then college.  Plus everything in between.  AHH!

Only two more months and I’ll be laying on a beach in Hawaii…

But until then, I have to keep up with my normal daily life.  Eating right, working out, etc. etc.  Sigh.

Luckily, it hasn’t been too difficult to eat right some of the creations I’ve been coming up with lately.  Seriously, I’m on a roll.  Expect some awesome recipes when I get around to blogging them (again, hiatus, sorry).

But first, I’ll start off with my four bean salad.

This salad was perfect alongside grilled chicken and asparagus for dinner and then a turkey and pepper jack sandwich the next day.  It pretty much goes with everything summer-y.  Which is awesome because I am in the summer mood!  Seriously, how many more days of school?

The reason I chose 4 beans instead of the traditional 3 is simple.  The beans were on sale 4 for $5.  And I used cannellini and navy beans in place of green beans just because I like the taste better.

I’m quite complex aren’t I?

Ingredients:

1 can kidney beans

1 can garbanzo beans

1 can cannellini beans

1 can navy beans

1/2 c. apple cider vinegar

3-4 Tbs. olive oil

1 1/2 Tbs. honey

2 tsp. dried dill (you can replace with fresh)

2 cloves garlic

1/2 tsp. onion powder

1/2 tsp. parsley

1/4 tsp. ceyenne pepper

1/2 tsp. lemon juice

2 tsp. dill pickle juice (optional, but highly recommended)

Drain and rinse the beans in a colander.  Mix together in a big salad bowl.

Whisk together the remaining ingredients.  Pour over beans and mix together.

You can serve it immediately or after a day or two.  I like to let it marinate the beans for a day before I eat it because it makes it so much more flavorful!

It’s quite possibly the easiest recipe and it tastes so good!  You could also add onion, celery, or whatever else you want.

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Let me know what you all think of this recipe!

XOXO Sara

Healthy Pasta Salad

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Hello friends 🙂

About a week ago, I made this pasta salad recipe and it was super delicious.  Plus, it’s healthy so it’s perfect for a weekday lunch.  In fact, I had it every day last week!

School has been absolutely crazy lately with prom, Grad Nite, and college all coming up!  Luckily, I’ll have a long summer and nice week in Hawaii for my birthday before college life begins.

However, among all the craziness in my life my wonderful boyfriend came  over and surprised me by taking me to lunch yesterday.  That’s a way to have a week made!

Plus we’ve been dating for 2 1/2 years, since yesterday, so that was awesome as well.  2 1/2 years goes quick!

So among your crazy, busy life make this pasta salad for lunches or a dinner side and then you won’t have to worry about  grabbing a fast food bag instead!

Ingredients:

1/2 box of whole wheat penne (or pasta of choice), boiled according to package directions

1 orange pepper, diced

1 cucumber, sliced

1/4 c. Parmesan, shredded

1/4 c. part skim Cheddar cheese, cubed

1/4 c. part skim Colby Jack cheese, cubed

1 can chick peas (garbanzo beans), drained and rinsed

1/4 c. low fat salami, sliced

Dressing:

1/2 c. olive oil

1/4 c. red wine vinegar

3 cloves garlic, chopped

2 tsp. Italian seasoning

1/2 tsp. dried parsley

Salt and Pepper, to taste

1/2 tsp. spicy mustard

1/4 tsp. sugar

While the pasta is boiling, mix together the ingredients for the salad dressing.  When the pasta is drained and slightly cooled, mix the rest of the salad ingredients together and toss with dressing.  Refrigerate until chilled.  Serve.

*More vegetables could always be added to this salad!  Olives, onion, tomato, etc.

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Stay Serendipitous!

XOXO Sara