dig in

The Epicurean gods guided my hands yesterday as I hunted through our cupboards and that bottom drawer in the fridge. I can show no false modesty, I'm too excited! What emerged from this rather random assortment of vegetables and foodstuffs was a delicious, satisfying meal. It is vegetarian but full of protein and has a nice balance of textures. I'm calling it (for lack of any further inspiration) "white bean and cabbage salad with lime-yogurt dressing."

Here's the recipe in case you're interested. We made about half this much for two people, and had enough leftovers for my lunch today. Delicious! I hope you think so, too.

White Bean and Cabbage Salad

w/ lime-yogurt dressing

In a large mixing bowl combine:

1/2 head green cabbage (sliced thin like slaw)

1 12oz can black olives (chopped smallish)

1 12oz white Northern beans (rinsed, high in protein)

1/4 bunch (or to taste) chopped cilantro

2-3 leaves kale, chopped super thin (adds iron, fiber)

1-2 limes, juiced (start with one, to taste)

1/2 c. plain, lowfat yogurt (Greek style if desired, adds protein)

8-10 slices jar/mexi style jalapenos, diced tiny (to taste)

Enjoy! And I apologize for the photo, it is not what you would call "professional" or "good." I would have liked to rearrange the cabbage a little to reflect a more chic cabbage presence, but it said no.