It’s Too Dang Hot: Kaitlyn’s Easy Bean Salad

Even when it’s too hot to think about turning on the oven, we still want to help you keep cool and well-fed. Try one of our no-heat recipes, all of which are tried-and-true and come directly from members of The Yam Fam!

These are all no-heat, no stress recipe. If you don’t have the right quantities, work with what you’ve got. If you don’t have all the ingredients, go substitution wild. When it’s too hot to cook, it’s WAY too hot to stress!

In addition to working in our Apothecary, Kaitlyn also works full-time as nutritionist and a doula – so she has PROFESSIONAL interest in recipes that are quick, easy, and super healthy!

Kaitlyn says: “This bean salad is great – it’s high in protein and fibre, so it’ll keep you feeling full and balanced. Sometimes I’ll eat it three times a day!”

Print Recipe
Quick & Easy Bean Salad
Prep Time 20 minutes
Servings
4
Ingredients
  • 1 can kidney beans
  • 1 can bean medley (or whatever you have on hand)
  • 1 red bell pepper
  • 1/2 red onion
  • 1/4 cup feta
  • 1 clove garlic (crushed)
  • 3 tbsp olive oil
  • 2 tbsp red wine vinegar
  • salt
  • pepper
Prep Time 20 minutes
Servings
4
Ingredients
  • 1 can kidney beans
  • 1 can bean medley (or whatever you have on hand)
  • 1 red bell pepper
  • 1/2 red onion
  • 1/4 cup feta
  • 1 clove garlic (crushed)
  • 3 tbsp olive oil
  • 2 tbsp red wine vinegar
  • salt
  • pepper
Instructions
  1. Dice the red pepper and onion, and mix them in a bowl along with the rinsed beans.
  2. Add the other ingredients, mix well, and top with the crumbled feta.
  3. For optimal results, cover and let sit in the fridge overnight. For speediest results, eat it right out of the mixing bowl (maybe while sitting in front of a fan).
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