Artichoke and Red Bean Salad

This makes me want to go vegan. Also, how dumb can people get?

Aaaand do you need a few tips to make this summer even healthier?

Okay. Sorry for the super annoying food and nutrition related articles. I just signed up to be a member of the American Dietetic Association and I’m in love. I’m hopelessly in love. Now, let me just preface this by saying I don’t read the news.

Okay, okay. Pick your chin off the floor. I’m a college kid! Give me a break. I don’t have cable and I read food blogs online instead of the news.

This past weekend, I was sitting at dinner with some friends and this guy kept asking what my political stance is. Um. I don’t have one. I know, I know. I suck. But really. I’m just not interested in politics. Apparently, he thought I just wasn’t telling him the truth. I knew, however, that I was and that I honest to goodness don’t have an opinion on the matter.

But when it comes to nutrition, ooh baby, sign me up. And sign me up I did! I am now a member and receive daily newsletters. Daily. It’s like a gift from the heavens. They are fantastic. Today I sat in my bed with a cup of hot tea nestled on my chest and read about 20 nutrition articles. I learned so much!

Now I have a total new inspiration for healthy foods and healthy living and all these great things. Ahhh. How refreshing. The desire to learn. So, be prepared for some sporadic nutrition facts. You know you love them.

Artichoke and Red Bean Salad
Adapted from The Vegetarian Times

1 jar artichoke hearts, drained
1/2 can red kidney beans
1/4 c quinoa, cooked
1 celery stalk, chopped
2 tbsp pickle relish
1 tbsp mayonnaise
1 tbsp olive oil
1 tsp Old Bay seasoning
1 tsp Dijon mustard
Spinach (optional)

1. Combine all.
2. Serve over spinach if desired.


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