Monday, April 28, 2008

first step bean salad, second step freedom

Do you ever wander around campus (or, if you have graduated, 'the real world'), wishing that you could find something that was tasty yet healthy, crisp but not deep-fried, and cheap? And then, do you accidentally wander into Caferama and accidentally order one of their bean salads thinking how good it could be, only to be deeply disappointed and unhappy because it is none of the above? Although Caferama will soon lose its spot in the SSMU building to some other uninteresting and overpriced chain, the dilemmas posed transcend this specific merchant of unsatisfying food.

Making your own bean salad, and carrying it around with you in a tupperware for all occasions, so long as it is occasionally refrigerated, is a good solution to all of these problems. Although not to the more systemic ones of corporate control and rampant capitalism and poverty wages and world food 'crisis.' But eating (and sharing!) a good homemade lunch is a way to start.

To set off on the path towards utopian living, via the creatively titled "Bean Salad," you will need to accumulate and mix together in a bowl:

1 can of black beans (or you can soak but I don't know proportions)
1 can of corn kernels (or you can use fresh corn in the summer!)
2 bell peppers, diced, perhaps a red and an orange?
a bunch of green onions, sliced
about 1/2 a cup of cilantro, chopped
1/2 a block feta, crumbled
1/2 cup wild rice (when cooked this makes between 1 and a half cups)
1ish tablespoon ginger, grated

When all of this is in a bowl, throw (or pour) on some olive oil, balsamic vinegar, and salt and pepper to taste. Toss. Turn. Ideally, refrigerate for half an hour but it will not be tragic if you can't. Eat.

Bonus points: beans and corn, eaten together, form a complete protein!

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