We’re back from our second (that’s right, I said second) vacation this summer.
The first, our trip to the Pacific northwest, was an adult-only trip.
The second, kids included, was a trip down south to the land of our honeymoon, Kiawah island, South Carolina. I admit that I was a little hesitant returning with kids in tow, but I guess the fact that I retained limited, specific memories of the first trip (thanks, old age!) probably worked in my favor. The beach was every bit as beautiful as I remembered…the city of Charleston just as charming. There was just a
lot little more whining this time than I remembered.
I’ve been toying with the idea of creating another section of the blog containing photos and description of our travels; however that is going to require prolonged, undivided attention/creativity that I simply won’t have until school starts the next week. Until I get that going, here is a little teaser…a photo of my husband in the Redwood National Forest.
Back to the recipe…
I apologize (sort of) for the crude post title. Can I blame it on prolonged face time with my 11-year-old son during the past week of vacation? Although he starts middle school next week, he still giggles at a flatulence reference in the way that boys do.
I hope you’ll give this recipe a try. I don’t know about you, but I often go to barbecues in the summer and am overwhelmed by the creamy, mayonnaise-laden side dishes. This is a filling, but light, alternative.
bean and romaine salad with honey balsamic dressing
8 ounces each: cooked chickpeas, pinto beans, black beans (fresh or canned, drained and rinsed)
1 small head of romaine lettuce, shredded
1/3 cup sliced, toasted almonds
garnish with 10 springs fresh thyme
2 tsp olive oil
1 1/2 Tbsp honey
2 Tbsp balsamic vinegar
1 1/2 Tbsp lemon juice
1/4 tsp sea salt