These days, I’m not the only one hesitating to make regular grocery runs. Yet I run out of ‘fresh’ food quickly, and I love salads!
So I came up with this salad, made from 4 cans. It’s delicious, and if you can find low or no sodium veggies, it’s also healthy.
- Tomatoes (with green chiles, if preferred)
The recipe itself is pretty much ‘drain the cans, combine, and add herbs to taste.’
One tip – if you do have something with higher sodium content than you’d like, open the can, dump out the water, and fill it up with tap water. Leave it sit for a while, change out the water occasionally, and you’re left with less sodium-heavy veggies. Why? Osmosis! Thanks, Mr. King (HS bio teacher).
To add a bit more protein and oomph to this salad, consider adding sour cream, chicken, and/or cheese.