Do you ever have one of those days when you find yourself hungrily staring into an empty refrigerator, wondering what to do for lunch?

In my house, when there is “nothing” to eat, there is often still a bit of celery and a can of beans. While Ayurveda does promote fresh, fresh, this is a cheat that proved to be a revelation.

Why revelation? Not only was it hearty and satisfying, it was a great combination of creamy and crunchy, sweet and sour, pungent and bitter, as well as fresh + preserved. It worked – and it was delicious.

Think of it as a quick and easy pantry meal. It’s basically just 2 ingredients, beans and greens, plus dressing.

I’d love to hear what you think of the recipe below. And if you’d like a whole article on How To See Ayurveda In All Foods, to be able to create balancing meals no matter what’s available for lunch, please check out my article for Banyan Botanical Insight Blog.

LEMONY PINTO CELERY SALAD WITH CREAMY DILL DRESSING
Serves 2-4

Soft and crunchy, creamy and lemony like summer’s classic potato salad, but healthier and so much easier to make.

Pinto Beans, 1 15oz can
Celery, 3-4 stalks
Vegan Mayo or Aioli, 1 heaping spoonful (easy recipe for homemade aioli)
Lemon juice, 2 tablespoons
Lemon zest, 1 teaspoon
Dill, as much as you like
Basil, mint – optional, but really the more herbs the better
Salt and pepper, to taste
Olive oil, drizzle

Rinse the pinto and let drain. Chop the celery. Include the leaves. In a medium size bowl, whisk together the aioli and lemon juice. Stir in the pinto and celery. Toss with lemon zest and herbs. Taste, adjust and drizzle with olive oil. Serve at room temperature.