Bean Salad

20260409, #BreakfastDiary 1687, 9°C/cloudy (rain in the forecast) I meant to put Greek yogurt on the plate and pile the bean salad on top, but somewhere during the cooking it slipped my mind entirely. About 500kcal per serving, #BeanSalad.

3 cups assorted beans, 1 radish, 1 ear of corn, a little cilantro, lemon salt vinaigrette (2T olive oil, 1T white wine vinegar, 1t wholegrain mustard, 1t lemon salt)

1. Soak most of the beans in water the night before. 2. Boil the soaked beans, edamame, and peas in well-salted water. 3. Slice the radish and corn, and pick the cilantro leaves to prep. 4. In a mixing bowl, combine the beans, radish, corn, and cilantro from step 2 with the lemon salt vinaigrette, and mix evenly.