The busy season has arrived. It’s that time when we’re more likely to skip a meal, or just nibble without much thought about what we’re eating, because there seems to be no time to prepare a meal.
Good news. Making a tasty, quick meal just got a lot easier with individual serving cups of READ 3 Bean Salad. Convenient, one-serving portions of this homemade-style bean medley require no refrigeration so they are always ready. Simply pull the seal off the top of the cup and eat.
Stash them in a desk drawer, or toss them in the lunch box. At home, keep them on hand in the pantry or chilled in the refrigerator. The classic green, wax and kidney bean combination in a sweet-tangy dressing makes the perfect jump-start for all kinds of salads, and is especially convenient when making a meal for one or two.
Five-ingredient Quick Italian Bean Salad is just one example. Chopped tomatoes and cooked chicken, a sprinkle of shredded Parmesan cheese and some Italian seasoning or fresh basil plus a cup of bean salad make a main dish in minutes. No chicken? What about cooked shrimp, deli ham or sliced salami? Any of these could substitute.
Use your imagination for other delicious combos. Leftovers are a perfect place to start. If there’s pasta, toss with the bean salad for the quickest pasta salad ever. Add that smidge of pesto in the fridge for an instantly different flavor profile. Make a speedy antipasto by topping the cup with some tapenade and serving with thinly sliced prosciutto and breadsticks. Salad greens on hand? Just toss the beans and greens, then dig in.
For more recipes and information, visit readsalads.com.
Quick Italian Bean Salad
Servings: 1
Preparation Time: 10 minutes
1 single serve READ 3 Bean Salad Cup
1/2 cup chopped fresh tomatoes
1/4 teaspoon Italian seasoning (optional)
2-3 ounces cooked chicken
(see note)
1 tablespoon shredded Parmesan cheese
fresh basil, thinly sliced
Drain salad cup. Place salad on plate or in shallow bowl.
Top with tomatoes; sprinkle with Italian seasoning, if desired. Add chicken; toss to combine. Sprinkle with cheese and basil.
Notes: For chicken, use refrigerated grilled chicken strips, leftover cooked chicken or rotisserie chicken torn into shreds or cut into strips or thin slices. Recipe can be doubled.
Variations:
Substitute cooked shrimp for chicken.
Use rosemary, oregano, chives, parsley or other favorite herbs in place of basil.
Try other seasoning blends such as no-salt added, Mediterranean, etc.
Sprinkle minced garlic over tomatoes.
Nutrition information per serving: 200 calories; 20g protein; 16g carbohydrate;
6g total fat; 300mg sodium; 50mg cholesterol; 3g dietary fiber; 2mg iron; 0.07mg thiamin; 823 IU vitamin A; 16mg vitamin C.
