White Bean Salad!

Sadly, summer’s ending and it’s time to start thinking about what to pack for lunch when you go back to school. I love to make this white bean salad. It’s so easy and it only gets better as it sits in the refrigerator. Start with two cans of canolini beans or white kidney beans. They’re called both. Thoroughly rinse your beans, but reserve the liquid you’ve drained and use it as an egg white substitute. Zest and juice a lemon. Finally, dice a tomato and two cups of cucumber. You want to make sure that you cut all of the vegetables to about the same size as the beans. Stir everything together and season it generously with Kitchen Able seasoning or whatever your favorite seasoning is. And finally, finish it off with a drizzle of olive oil. Taste test to make sure it doesn’t need any more of anything. I’m going to add a little more lemon. And now that the seasoning is perfectly the way I like it, I’m going to pack it in a jar and it’ll be ready to add to a lunchbox or eat for a snack