Bean salad, green salad, sourdough, and hard boiled egg makes for a perfect lunch

In our house there are never leftovers, there is only good food that may require some creative repurposing.

In the case of this bean salad, it started with some cooked rice, but not enough to be a side at dinner, some salsa that had seen its last chip a day or two before, and some handy frozen veg from Bryson Farms, plus a can of kidney beans.

It may seem fiddly to roast the vegetables in separate dishes, but this way you can quality control the roasting. The onions and peppers may take longer than the corn. Also, it means that the peppers and corn won’t get soggy from the tomatoes.

Ingredients

  • Can of kidney beans rinsed
  • 1 c. of cooked rice
  • 1/4 c. salsa
  • 1 onion roughly chopped
  • 1 green pepper roughly chopped
  • 1 package of corn
  • 2 roasted whole tomatoes
  • 1/4 c. olive oil
  • salt and pepper

Guidelines

  • Heat oven to 450
  • Line a baking sheet with parchment paper and place green pepper and onion chunks on it so they don’t touch. Drizzle with olive oil and put in the oven for 20 minutes until nicely grilled
  • Put corn kernels in a pie plate and drizzle with olive oil and roast until sweet and slightly charred (about 20 minutes)
  • Put frozen whole tomatoes on a pie plate and drizzle with olive oil and roast about 30-40 minutes. They will liquify and then thicken to a beautiful, sweet tomato coulis, just give them time
  • Allow roasted vegetables to cool
  • Put beans, rice, salsa and roasted vegetables in a bowl and mix. Adjust seasoning, as required.