Thursday, May 5, 2016

Succotash Salad

Lunch, by far the hardest meal of the day for me, and I have a feeling I'm not alone.  While I am finishing up my last few classes for my masters and on the job hunt for a teaching position for the fall, I am spending my days at home.  Finding the balance of being both quick and healthy has been a challenge, by the time I get hungry I never want to spend much time cooking.
I've been on a salad kick lately, I keep a few bagged mixes on hand but it also so easy to throw a delicious salad together quickly and I'm sure I'll save some money along the way.  I have a quick and easy succotash salad to share with you today.

INGREDIENTS
2 cups frozen corn, thawed
1 can butter beans
1 small bell pepper chopped
1/2 red onion chopped
1 tablespoon red wine vinegar
A handful of chopped parsley
2 tablespoons vegetable oil
Salt and pepper to taste

Prep is super simple, toss all the veggies with the oil and vinegar to dress and season with salt and pepper.

It is nice and light, but still keeps me full.  I hope you try this simple summer staple, and enjoy it as much as I do!  Let me know if I am not alone on the lunch time struggle! 

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