We returned from our trip Over The River yesterday evening, so dinner last night and tonight necessitated quick and easy as well as minimal ingredients, as I’ve yet to go to market.  Fortunately (kind of)* I have a small stock of various canned, dry and frozen goods and had left some zucchini in the refrigerator while we travelled, hoping it would stay good.  And it did, because this refrigerator is golden and takes care of its contents.

So I pulled out the rice and the frozen molokheyya.  (Molokheyya post forthcoming; you’re in for a treat with that one!)  But it didn’t seem colorful enough to be the entire meal, and lacked any protein.  Also, although the weather is cooling down, it’s still too hot to eat only hot foods.  The answer?  A simple mix, semi-inspired by the results of a Google search for “white beans corn zucchini” and using the standard Mediterranean/Middle Eastern yoghurt salad as a dressing.

To be honest, I wasn’t that excited when I first tasted the beans and vegetables together, but once that yoghurt dressing was drizzled on, this salad was transformed into something summery and zingy and well worth the little effort it required.

White Bean, Corn and Zucchini Salad

  • 1 can white beans, drained and rinsed well
  • 1 can corn, drained (or about 1 1/2 c. fresh corn, barely boiled/steamed until tender, if you’re so lucky to have it!)
  • 2 small zucchini, diced
  • 1 very small onion, diced
  • 1 cup yoghurt
  • 1 large clove garlic, minced
  • big pinch of mint and salt

Mix beans and vegetables.

Mix yoghurt, garlic, mint and salt.  Drizzle over vegetables.

See, isn’t that easy?  And so many things you can add or substitute…black beans instead of white, red or green bell peppers, cilantro instead of mint, tomatoes…

*I have ambivalent feelings about canned and frozen foods.  Generally they are more expensive than their fresh counterparts, and I wonder about the preservatives, loss of nutrients over time, and the environmental impact of transporting food around the world.  (For instance, the can of corn I used tonight came from Thailand; I wonder what its carbon footprint would be.)  But sometimes convenience wins.

One response to “CAN I CALL THIS SALAD?

  1. I agree with you; sometimes convenience is more important; love that simple yogurt dressing!

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