We were gifted an Instant Pot pressure cooker for christmas from my aunt, and it has radically changed the way we cook and eat (cooking dried beans in less than 40 minutes - hell yeah!). We eat a lot of different beans and grains (cooking them in no time), and I've been working on finding new ways to incorporate them into our meals - seeing how we have thousands of little gem heads and radishes in the field right now, salads are on the mind and on the menu.
Adding beans to a salad, helps to plump it up and make it more filling. The soft texture of the beans plays well with the crunchiness of the lettuce and radishes, and a quick mason jar dressing ties it all together.
I spend a few hours a week prepping veggies, shredding beets or carrots with a cheese grater or slicing radishes or turnips and storing them in a jar, chopping lettuce or other greens wrapping them in paper towels and placing them in a ziplock bag, roasting potatoes or other seasonal crops and storing them in a glass pyrex bowl with a lid, cooking beans or grains like quinoa, so that we have things on hand that we can just throw together for a quick meal. With that prep, this salad can be ready in no time at all.