“Never rush, never worry.” That’s the theme of Montana (thanks to Charlotte’s Web).
Sitting in a kayak in the middle of a Montana lake at night makes everything simple. My brother and I sat under the stars in the water and enjoyed visiting like it really mattered, without any interruptions. Those are the moments you say, “this is what it’s really all about.” Getting out of town, not showering for a week, and basking in dirt and fun made for a great vacation.
I love the moment when my 2-year-old gleefully rolled around in the dirt on his back. Also when our tent got so rain-soaked that Tyler woke up to dripping water on his face
hilarious!. As I watched my kids ride bikes on trails that I grew up riding, it made the whole week worth it.
And of course there was food. My parents, siblings, and us each took different nights to cook, but we didn’t do a very good job of coordinating what we were eating. We ended up eating beans 3 nights in a row. I happened to love it and our systems are quite used to a beany diet. However, it is a magical fruit.
I’ve been asked “will this give me gas?” more than once. Beans, yes, probably. Any diet change is going to take some adjusting. It’s mainly about eating fruits and veggies and working them into all your snacks; you’ll stay plenty regular then. My 5-year-old would complain about being constipated all the time before our diet switch, now she hardly does.
This bean salad doesn’t look like anything spectacular, so you’ll be surprised that you can’t stop eating it! Plus, beans are a great source of protein if you’re cutting meat from your diet. Do you have a favorite bean recipe?
- 1 can garbanzo beans
- 1 can kidney beans
- 1 can black beans
- 1 can black eyed peas
- 1 can white beans
- 1/4 cup small diced red onion (more or less to preference)
- 1-2 sweet peppers, diced
- 1/4 cup chopped cilantro
- 1/4 cup red wine vinegar
- 1/4 cup vegetable oil
- 2 Tbsp sugar (I'm going to try honey next time)
- 1/2 tsp ground dry mustard
- 1/2 tsp dried tarragon
- Combine the rinsed and drained beans, onion, peppers, and cilantro in a bowl. In a small bowl, combine the dressing ingredients and adjust seasonings if needed. Added salt and pepper could be included. Add dressing to beans and toss to coat. You can eat this immediately or stick in the fridge to marinate. The longer it sits, the better it tastes.