Sweet and Spicy Tomato and Kidney Bean Salad

One of the best things about not eating meat is that you can make meals without having to actually cook anything. Just cut, combine and stir. Whether you're in a hurry, feeling lazy or just want that fresh crunch, a plant based diet gives you the freedom to cook without literally cooking. 

Especially as the weather gets warmer, it's convenient to just cut and combine. It's also surprisingly tasty to keep those fresh ingredients in their natural state. 

The textures and flavors are vibrant and exciting. 

A little salt, a little acid, some  fat, a spice or two and you're all set with a delicious meal. 

1 can dark red kidney beans
1 pint cherry tomatoes, halved
1 poblano pepper, diced
1/2 yellow onion, diced
1 long hot pepper, diced
1 serrano, minced
3 cloves garlic, minced
2 tbls olive oil
2 1/2 tsps salt
1 1/2 tsps crushed pepper flakes
1 tsp black pepper

Toss all ingredients together in a large bowl. 

That's it. You're done. Enjoy your not so hard work.

Buffalo Bean and Potato MIx

Buffalo chicken wings are such a wonderful flavor of savory heat and spice. I wanted to replicate that with beans. It's pretty easy to do. Everything is the same, except there are beans where chicken would normally reside. Red beans suit buffalo as perfectly as they do chili.

Begin with a mixing bowl/storage container. We will make the sauce. Then toss the beans in it and store/server from the same receptacle. So be sure to use a bowl that has a lid and enough room for whisking and for combing.

buffalo beans

1 tbl ketchup
1 tbl dijon mustard
1 tsp garlic powder
3 cloves fresh garlic coarsely chopped
1 tsp paprika
1 tsp onion powder
1 tsp olive oil
1/4 cup hot sauce
salt and pepper to taste
1 can red beans rinsed or 1 cup re-hydrated dry red beans

whisk together all ingredients except beans. Taste often and adjust seasoning to suit your preference. When satisfied with the flavor add beans and toss to coat with sauce. refrigerate for at least 4 hours.

Potato Mix

1 can diced potatoes
1/3 cup mustard greens (frozen chopped or fresh chopped)
1/3 cup red/green/yellow peppers (frozen is good)
3 cloves garlic chopped
1/4 medium white onion roughly chopped
2 tsp olive oil
salt and pepper to taste
rosemary

Heat oil in frying pan and add potatoes once oil starts to shimmer. Sprinkle potatoes with pepper and salt. Cover and saute potatoes for 10 minutes, stirring occasionally.

Add greens, onions and peppers and saute covered 3 minutes more.

Add garlic and cook two minutes longer.

Taste. Add salt and pepper to taste. Finish with a sprinkle of rosemary.

Serve buffalo red beans over a heaping plate of the potato mix.