Timing is a funny thing.
Not funny ha-ha. But funny-strange.
You can time a dish in the oven to perfection, you can catch the train right before the doors close, you can be in the right place at the right time with the right person.
You can also burn a batch of cookies, have similar train doors slammed in your face, miss opportunities, or get pooped on by a bird. (Which, I can tell you from experience, actually does fall into the funny ha-ha category.)
It’s all a matter of timing.
I guess what makes it funny (non-ha-ha) is that we can’t control it. Things happen when they happen and we can’t do much about it, other than use our own time wisely.
We can put time into hanging with the people we love, caring for ourselves, and into the goals we want to achieve.
But cooking in summer? Well, ain’t nobody got time for that.
Here’s a super easy salad to throw together when it’s too hot to cook and/or you’re feeling lazy and/or you’re looking to quickly throw together a dish.
The dressing is what makes this salad sing. It has quite a few Asian pantry staples, which is why I kept the salad ingredients to a minimum but you could totally throw some avocado, mango or tomato in there and we could hang out.
This salad tastes super fresh and packs a punch. I personally recommend bringing it to a barbecue, a potluck or as a quick work lunch.
White Bean, Mint and Cilantro Salad
serves 4
- 1 can (1 1/2 cups) Cannellini beans rinsed and drained
- 1 cup cucumber, chopped into small pieces
- 1 bag arugula (about 4-5 large handfuls)
- 1 small red onion, thinly sliced
- 1 fresh red chili, thinly sliced
- handful of chopped mint
- handful chopped cilantro (coriander)
Dressing
- 1 tablespoon cilantro (coriander), chopped
- 1 tablespoon mint, chopped
- 1 tablespoon lemon grass, finely chopped
- 1 clove garlic, minced or finely chopped
- 1 inch fresh ginger finely grated
- 2 tablespoons sesame oil
- 2 tablespoons soy sauce
- 2 tablespoons lime juice
- 1 tablespoon sweet chili sauce
Place all dressing ingredients in a jar and shake it up (with the lid on!) vigorously.
Arrange all salad ingredients atop the arugula and top with dressing when you’re ready to serve.
