Sides
Bean salad makes a great take-along side dish to enjoy at a summer cookout, and you’ll get the nod of approval from vegans and vegetarians in the crowd. Use a mix of any kinds of canned beans you have in the house. If you want to go super frugal, go with dry beans that you soak and pressure-cook several days in advance before making this.
Ingredients
6 cups of beans, any variety (kidney beans, dark kidney, black beans, great Northern beans, Cannellini beans, pinto beans, black-eyed peas)
3 cups diced cucumber
1 medium onion, diced
1 pint cherry tomatoes, halved
1 cup bell pepper chunks Continue reading
Your burger’s next-bestie, this summertime slaw skips the mayo in favor of healthy olive oil and tangy apple cider vinegar to help those saturated fats break down faster. This is a terrific choice to keep stocked in the fridge for a taco topping or sandwich side for the people in your home who haven’t gone low carb just yet!
Ingredients
1/2 a head of green cabbage, shredded
1/2 an onion, grated
1/4 bell pepper, cut into small slivers
1 cucumber, peeled and sliced
1/2 cup chopped fresh cilantro
1/2 cup olive oil
1/2 cup apple cider vinegar
Juice of one lime
Salt and pepper to taste Continue reading
