beans, beans, the magical fruit

I have at least once written about the plethora of dried beans and legumes available in and around Arusha. Given the ease of acquiring them, the fact that Tim and I are eating a lot less meat, the fact that they are "little fingers" friendly, and the fact that they are relatively inexpensive, I try to incorporate them into our meals as often as possible.

Two of my favorite go-to lunch-time recipes have become versions adapted from this pan-toasted chick pea salad and this 3-bean salad (which I've officially turned into 4-bean salad). They are equally delicious, nutritious, and easy to prepare-- and my family loves them. Although, preparing them does leave me humming a song from my childhood; Molly, I bet you know the one...
-kjd

Pre-mixing: pan toasted chick peas and leeks, chopped cilantro and red onion, and a curried-yogurt dressing.

 From Top: green, cannellini, and red kidney beans, and chick peas. All are topped with a honey-balsamic dressing and toasted almonds.