I’m a big fan of meal prepping, and I’ve taken it to the next level this year. This morning, I planned out my menu for February, and I’m feeling ready to tackle the month. Weekends are my go-to time for prepping meals for the workweek, which helps me stay organized and healthy.
I’ve got a few muffin recipes lined up for my son to take to school—one sweet and one savory. But there’s one thing I’m especially obsessed with lately: Dense Bean Salads!
I’ve been talking about my “journey of dense bean salads” this year, and I’m sure I’ve gotten some curious looks, but I can’t help it—I absolutely love these things. Here’s why:
- Packed with veggies and fiber: These salads are a great way to get in your daily veggies and fiber. You can serve them as a side dish or enjoy them as a full meal.
- Versatile: If you add another protein source, like meat or even a protein shake (if I’m in a rush), it can easily become a complete meal.
- Keeps all week: One big batch of salad can last in the fridge for the entire week, making it a great prep option.
The best part? You put in the effort once, and you’ve got a go-to meal that helps you meet your veggie and fiber goals all week long. Total win.
I’ve been finding tons of great recipes on Pinterest, which is my go-to for keeping meal ideas handy. So far, I’ve tried:
- Mediterranean Bean Salad
- Honey Mustard Bean Salad with Kale
- Chopped Salad with Lemon Ginger Dressing (no beans here, but all the hard veggies held up well in the dressing for the whole week)
If you’re looking for an easy, healthy, and fiber-packed addition to your meal prep, give dense bean salads a try!
Here’s some other ideas of how to feed yourself (and those you care for) without spending lots of time.