Plant-Based Spotlight

Summer Picnic PARTY

Beans are great choices to use as salad bases, especially now that local salad bars are closed. If you don’t mind a bit of planning, soak dried beans overnight and pressure cook them; you will save money and have a fresher tasting end result.

easy Bean Salad

by Dilip Barman


TIME 15 mins


1 - 29 ounce can of beans (or freshly prepared) choose favorites like: black, cannellini, kidney, navy, garbanzo
½ cup Vidalia or other sweet onion cut into ¼” cubes (or cut into larger ½” cubes and grilled)
Large bell pepper, chopped to ¼” cubes
8-10 ounces of frozen corn
Juice of half a tangerine or half a lime
½ cup of your favorite salsa or stewed tomatoes [optional]
1-2 cloves garlic, finely minced
3 kale leaves hand torn to approximately 1” squares
½ teaspoon garlic powder
½ teaspoon dried oregano
¼ teaspoon lemon pepper or freshly ground black pepper
salt to taste


Place the onions in a cast iron pan that has been heating for two minutes on medium heat . Occasionally turn until you get to the darkness

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