In honor of The Feed South Africa Campaign, I made you lunch
A quick and simple lunch with beans (x3), kale, and roasted red peppers. It’s the perfect meatless mid-day meal to keep you full and happy till dinner!
But first! Let’s talk a little more about this campaign. It is important, friends.
In a world where 1 in 7 people go to bed hungry (and not because they’re on a diet!), I consider us very lucky to live in a household where consuming healthy meals 3 times a day is never a question. Never a thought. Never a hope. It is simply our way of life. We are fortunate and blessed. We know it.
But what about those who aren’t so fortunate? What about the people – the men, women, and children – who don’t have the luxury of good meals. Who most of the time don’t even know if there will be a meal. Can you imagine…? I can’t.
But I can help! We can help. Today I’m asking you, my dear friends, to help. Today I’m asking you to join me in this battle against hunger. I’m asking you – and counting on your generosity – to match my $10.00 donation to the lunchbox fund, so that we can raise enough to feed 100 hungry children lunch everyday for a YEAR. Just 10 bucks can do that! It’s your chance to feed a child; nourish a mind. It’s your chance to swap your afternoon coffee or afterwork beer in place of a simple donation that will make all the difference in a child’s life and education. I know all of our financial situations are different – I came from a single parent home who relied on the kindness of others many times – but please think of what you do have, and not of what you don’t. Please give what you can.
I truly hope you’ll consider joining me, and the nearly 100 other food bloggers, taking part in this outreach. Together we really can make a difference in these kids lives!
Now for a little about the recipe. Todays theme for the campaign was lunch, and since I pack us lunch pretty much everyday, I was excited to think up a new recipe to share! Also, considering the cause I’ve been talking about today, I wanted to develop a recipe that could last (us) 2-3 days and was low on costs.
I automatically knew beans would be involved because they’re a cheap (and delicious!) way to make a meal really stick to your bones. Once I decided on a bean salad, I started thinking about how I could make it just a little healthier.
Solution: KALE! And roasted red peppers! They go great together (have you tried this SUPER cheesy kale and roasted red pepper pasta bake?), and pack a wonderful nutritional punch without taking anything away from the taste. WIN!
This bean salad also stays good in the fridge for up to 3 days! The beans and kale just get better and better as they soak in the simple dressing, and I love that if I make this on a Sunday night we have lunch straight through Wednesday. It makes like a lot easier!
Happy Monday, friends! xo
- 1 bunch Tuscan kale, ribs and large stems removed
- 1/4 cup + 2 tablespoons olive oil; divided
- (1) 15 ounce can kidney beans
- (1) 15 ounce can white beans
- (1) 15 ounce can garbanzo beans
- 2 roasted red peppers, thinly sliced
- 1/2 cup scallions, thinly sliced
- 1/2 cup apple cider vinegar
- 1/2 teaspoon honey
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Wash and dry kale well. Remove ribs and large stems. Cut kale leaves into bite sized pieces and place leaves into a large bowl. Pour 2 tablespoons of olive oil over kale, and massage it - using your hands - into the leaves. Set aside.
- Drain and wash all three cans of beans, then place them in a very large mixing bowl. Add peppers and scallions, and stir well to combine.
- In a small bowl whisk together vinegar, honey, cayenne, garlic powder, and onion powder. Stirring continuously add remaining olive oil and whisk until dressing has emulsified.
- Pour dressing over beans, then add kale and stir everything together.
- Place bowl in the refrigerator for at least one hour and up to 24.