Biked 2 miles this morning. Didn't take all that long, but my legs were tired before I started, so I didn't do a 2nd loop. (I've mapped out a 2-mile loop around my neighborhood
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The basics: 1 (16oz) can beans - kidney, black, white, navy, etc. I do not recommend chickpeas. 1 can sweet peas 1 can sweet corn kernels 2-4 plum tomatoes (or equivalent of other sizes) 2-3 stalks celery 2-3 lg. carrots 1 avocado
Other things I add if I have them: 1 green pepper (or other color, I just don't like those) 1/2-1 zucchini etc.
Makes 3-4 servings, depending on how much you add and how big a serving you want.
I don't put any dressing on. The avocado adds a bit of oiliness, and I'm not such a dressing person anyway. You can dress as you prefer.
Note on the canned veggies: I know fresh or frozen is better than canned, but I like the canned better. And I rinse them well to get off some of the salt. And I know I could cook my own beans, but that's a lot of work. I may start doing that as some point, but not now.
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1 (16oz) can beans - kidney, black, white, navy, etc. I do not recommend chickpeas.
1 can sweet peas
1 can sweet corn kernels
2-4 plum tomatoes (or equivalent of other sizes)
2-3 stalks celery
2-3 lg. carrots
1 avocado
Other things I add if I have them:
1 green pepper (or other color, I just don't like those)
1/2-1 zucchini
etc.
Makes 3-4 servings, depending on how much you add and how big a serving you want.
I don't put any dressing on. The avocado adds a bit of oiliness, and I'm not such a dressing person anyway. You can dress as you prefer.
Note on the canned veggies: I know fresh or frozen is better than canned, but I like the canned better. And I rinse them well to get off some of the salt. And I know I could cook my own beans, but that's a lot of work. I may start doing that as some point, but not now.
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