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.


It was a grilling day again this Sunday. I had half a bag of fresh potatoes left over from last week and did not want to turn on the oven. So I cut them into thick wedges. Simple really. Half the potato and then half it again. Sprinkle with salt and pepper. Roast on the barbecue until charred on at least two sides.

I was able to fit the entire half bag of potato wedges onto my tabletop grill. Roughly 2.5 pounds of potato chunks. They took about 25 minutes. I turned them twice. Some of the smaller wedges took a little less time.

I then grilled two boca burgers and stuck some garlic on top. When I went to flip the boca burgers I removed the garlic and stored it in with the potatoes.

Then we added the cow burgers. Bleck. I put some chunks of garlic on them as well.

I sliced up some of the roasted garlic and put it atop my grilled boca burger and topped it with ketchup all on a freshly purchased bakery bun.

Mom did the same with her cow burger. Except she had garlic and sweet relish.

The potato wedges were crispy and crunchy on the outside and tender within. We had fresh salad as well. With iceburg lettuce, bell peppers, red onion and tomatoes.

I like that grilling keeps the house cool and you can still cook stuff that needs a lot of cooking. The charcoal flavor is nice. I like it best for corn on the cob. I don't feel it adds much to potatoes or anything at all to veggie burgers. But grilled corn on the cob is something to talk about.

I need to try some grilled onions, peppers or pineapple next. Just to discover what that's all about. But some more corn. Without a doubt.