Simple bean/chicken salad

Well, mostly simple.  The actual prep is just a tiny bit time-consuming (if half an hour counts) but it's very good.  Especially for coming out of a can.

Basic idea: throw together some beans.  Make them taste good.  Make sure you have plenty of protein going so it's a full meal or more.  And make sure it's a complete protein or two.

Basic salad

And I mean really basic.  Five cans.  Oil.  Vinegar.

First, drain a can of diced tomatoes; retain the sauce in a bowl.  You're going to have the colander out anyway; just drain the juice into the bowl.  Crush the tomatoes by hand a bit.

Combine in a large bowl:

• 1 can black beans, drained and washed
• 1 can great northern beans, drained and washed
• 1 can garbanzo beans, drained and washed
• 1 can corn, drained (no washing needed)
• 2 celery stocks, finely cubed
• Chopped parsley; flat leaf if you have it
• Tomatoes without the juice
• Olive oil
• Red wine vinegar

 And that's your basic bean salad.  Get that in the refrigerator.

Chicken

I used two breasts to balance this and it seemed to work.  Marinate in:

• Red wine vinegar
• Orange juice
• Red pepper flake

After about half an hour, toss that in a pan, cover, heat, and more or less poach it.  When done, cube/shred and add to the salad, tossing well.

Rice

Prepare rice as normal, except:

• Use the reserved tomato juice to replace some of your water
• Add coriander
• Add one bay leaf

Very hearty.  Best served cold.  Makes a great summer meal.

Pseudo-minestrone

This is truly not seasonal, but it came up in my archives and I don't want to lose track of it.  Back to risotto shortly, I'm sure.

To start, sweat one large red onion in a, oh, cast iron pot.  Crush and peel garlic and add halfway through the sweat.  Near the end, add four or five chopped, but not diced, carrots.

When said sweat is done, add:

• 2 cans diced tomatoes with liquid
• 2 cans garbanzos (liquid optional; the flavor really varies if you add it or don't)
• 2 cans chicken broth
• Thyme
• Oregano
• Parsley (dried)
• Rosemary
• Red wine vinegar

Bring to a boil.  Add:

• Eightish baby red potatoes

Simmer for 45 minutes.  Add:

• Two zuchinis all sliced and diced as you'd like them.

Let that go for ten minutes.  Serve, adding some greens (mustard worked great on my first try).

Lots of leftovers but it reheats like a dream.