I’m all about quick and easy right now when it comes to dinner time (I don’t have to mention healthy right?). This salad, inspired by this recipe from my friends at Bush’s Beans, fit into our dinner plan perfectly this week.
The shrimp and beans easily turned this salad into a “real” meal. I almost always have a bag of frozen shrimp in my freezer and beans in the pantry are just a given. After a quick defrost (I put the shrimp in a colander and run it under cool water in the sink for a few minutes), they literally cook up in just a few short minutes. I made things even easier on myself with this salad by cooking the shrimp earlier in the day and keeping them in the fridge until I was ready to make our salad at dinner time.
I have to be honest, I was afraid my husband wouldn’t be satisfied with just a salad for dinner, but I was pleasantly surprised – he loved it and was full of compliments. The garbanzo beans and extra veggies really bulked it up and we happily ate it all – and felt great afterwards. The recipe as written can make 4 small portions, or 2 bigger salads that were perfect for 2 hungry people at dinner.
Healthy + easy + quick = Winner!
(Disclosure: I am in a working relationship with Bush’s Beans. My words and opinions written here are always my own.)