Ingredients: 

  • 2 cans of prepared beans, rinsed (cannelini beans, black eyed peas, pinto beans, black beans or other)
  • 1 bunch of fresh mustard greens, chopped (substitute other greens such as kale, chard or spinach if you like!)
  • 1 large parsnip or carrot, diced
  • 3-4 tablespoons fresh sage or basil
  • 1 teaspoon freshly squeezed lemon juice
  • 2-3 tablespoons olive oil
  • Salt and pepper, to taste

Directions: Combine all ingredients in large bowl. Share with your friends!

Moe, J. 2022, Mustard Green and Bean Salad - Quick Healthy Meals with Limited Kitchen Access, Desert Farming Initiative, University of Nevada, Reno

Learn more about the author(s)

 

Also of Interest:

 
Festive Fruit Bark
Berries are delicious and nutritious. Try different combinations of berries, jelly and jams.
Mazzullo, N. 2021, Extension | University of Nevada, Reno, Cooking Series, Season 1, Episode 3
Sweet Potato Pumpkin Soup
A healthy soup that is fun, fast, tasty and fits your budget.
Mazzullo, N. 2021, Extension, University of Nevada Reno, Cooking Series, Season 1, Episode 1
butternut squash stew
Fall Butternut Squash Stew Montana, C 2020, Extension, University of Nevada, Reno, Recipes
Kids Cook - Lesson 02 - Colorful Summer Popsicles
This lesson describes how to create colorful summer popsicles and teaches children how to follow a recipe.
Buffington, A. 2020, Extension | University of Nevada, Reno
Kids Cook - Lesson 2 Evaluation
This evaluation goes along with Lesson 2 Kids Cook to test your knowledge of what you learned from the curriculum.
Buffington, A. 2020, Extension | University of Nevada, Reno
 

Associated Programs

zucchini preparations

Healthy Meals with Limited Kitchen Access

Peruse a list of easy, healthy recipes! These don't require a full kitchen and focus on adding nutritional value to low cost meals.