What is it with kids and their sandwiches? How many of you are forced to remove crusts on a daily basis? The insanity needs to stop!
My daughter has become sandwich-obsessed, so much so, that this is all she wants for lunch anymore. In an effort to get her thinking outside the bread (and to preserve my sanity, of course), I've come up with a plan; side dishes and salads that serve up a generous helping of protein, potassium and other essential nutrients.
Beans are packed with protein, potassium, antioxidants, folate -- I could go on and on here. For these reasons, they should take center stage at lunchtime. Here is a simple, tasty new recipe I've just developed using some very basic pantry ingredients. You will find variations of this all over the internet. I've simply taken the basics and tweaked it according to my preferences.
Listen, try not to eat it before your kid gets to sample it or you'll be back to cutting off crusts faster than you can say; "Check, please!"
Three Bean Salad
I often work with cooked dried beans, but sometimes it's just easier to grab some canned beans.
1 15 oz. can of black beans, rinsed and drained
1 15 oz can of garbanzo beans, rinsed and drained
1 15 oz can of kidney beans, rinsed and drained
1 celery stalk, chopped
1/2 cup chopped cilantro
1/2 cup chopped red onion
1 tsp honey
2 tbsp lime juice
1/3 cup apple cider vinegar
Whisk all liquids together and then incorporate into solids. Cover and place in fridge for 1-2 hours prior to serving.
*Some are sensitive to the smell and taste of cilantro, so you can always use parsley.
I'll let you know how things go on my end. Wish me luck!
Feast on, my friends!
