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).
A couple of weeks ago I went back to Montreal to attend a conference. Of course, on top of all of the work, I was busy seeing my friends and family. It’s always a whirlwind when I go back. Part of me feels like Montreal is still home but at the same time, I don’t feel connected to the city. I don’t have places that I always go visit or restaurants that I love. I never really feel like I know what’s going on, the landscape of the city changes so much, so quickly. So, when I go out with my friends, I rely on them to choose where we will eat, drink and relax. One night, my friend pulled together some suggestions for dinner, I chose one that sounded good, and we headed off to have a nice meal. We had both never been to this particular restaurant before. The food looked great but when we sat down and saw the prices we walked straight out. After a couple more interesting choices, which involved hastily drinking a margherita and walking out of a second restaurant, we finally landed on a winner.