In the past, I would have hesitated before posting this recipe. It would have seemed too commonplace and simple. Instead, I loved how this site was a place where I could push myself to make more complicated recipes and experiment with different flavours. However, this is the kind of recipe that I am desperate for lately and I am so glad to have a place to keep it. How could I have ever thought twice about posting a recipe that gets better as it sits, is fast, cheap and easy to make, and is healthy and filling at the same time? Right now, this is exactly the type of recipe that I want to have at the ready, that I can draw on when my mind is totally blank about what to keep in the fridge for lunch. Even more importantly for me, I love that this bean salad takes up a small amount of prep space and creates minimal mess. Now that I’m working in such a small kitchen, this has become a priority for me and I am making more and more recipes that don’t result in kitchen chaos (which happens very quickly and easily these days).
The other week I had my friend over for dinner. I knew her boyfriend was out of town and I was throwing together some soup. I figured she may want some company so I invited her up even though I knew dinner wasn’t anything special. It was bean and barley soup but I hadn’t really planned on making it. I just threw some onion, barley and carrots in some stock and it was fine. We all gave it a 6/10. It was definitely edible but nothing special. In the end, it really didn’t satisfy my craving for good bean and barley soup, so I decided to make it again with intention this time.