Sometimes things happen in life that bring you back to your roots and make you crave hearty, soulful food and the company of others.
This past weekend our Canadian family as a whole suffered a devastating loss of 16 sons, a daughter, fathers and loved ones in a bus crash in northern Saskatchewan. My husband and I are from Saskatchewan and most of our family still lives there.
This accident hits especially close to home because my husband’s brother and his wife, (one of my favourite people on this planet), live there and teach at the high school. Their boys both grew up in Humboldt, and Erik, our nephew who has lived with us the past two hockey seasons, played with the Humboldt Broncos.
This accident made us all reflect on the fragility of life. Had Erik had not been traded to the Kelowna Rockets, he could have been on that bus. We may have been among the grieving, or among the family members in limbo, unsure whether their loved one was dead or alive. It’s heartbreaking and surreal and it makes us all question a lot of things.
I have heard amazing stories of how the community is pulling together and the millions of dollars that have been raised by loved ones and strangers who just want to do something in a time when really nothing can be done. The only thing left to do is to show our love to one another. There is no way to explain or rationalize. There is only being there for each other. Sitting and really listening and healing together.
Saskatchewanians are known for always bringing something, (actually a lot) when they visit you. Food, wine, cases of beer… whatever it is, they usually bring much more of it than necessary. 😉 I guess we are givers. As humans, we get together and share food when we are celebrating and when we are mourning. Food is a very ingrained part of our culture.
This recipe is a staple at our house and today it made me think of a good old Saskatchewan bean salad that some of the Humboldt families might be turning to this week. I hope some great meals are being eaten to help heal the souls and the bodies of those grieving.
I grew up with a very bad attitude about bean salad. I had tried a couple that were colourless and bland and thought bean salads were all the same. I never really gave it a chance until a friend introduced me to a great bean salad recipe in my early 30’s. (Bev you know the one!) She told me not only would I love it, but I would actually crave it. Who knew! She was right.
I have adjusted this recipe over the years to make it as healthy as possible and now I make this for my kids and they absolutely love it. It lasts for up 5 or 6 days in the fridge and is perfect to take to school instead of sandwiches. You can eat it for lunch or dinner and I find it perfect to take for my daughters after school as a substantial ‘fill you up’ kind of snack between activities.
Perhaps you will make it and take it to someone you know who is either grieving or celebrating. I hope you try it and let me know what your family thinks. Humboldt, my thoughts are with you and our hockey sticks are outside the door. We will leave the light on for your boys. May they feel the love so many are sending their way. 
Ingredients
- Salad Ingredients:1 can of chickpeas (drained and rinsed)1 can of kidney beans (drained and rinsed)2 cans of black beans (drained and rinsed) (use BPA free lined cans or in a perfect world, precook all of your own beans) (Of course you can switch out for beans you prefer)2 cups of finely chopped celery2 cups (approx. 1/2-2) red pepper (or any other colour you like)2 or 3 cloves of garlic minced1/2 red onion finely chopped Mix all ingredients in a large bowl.Dressing ingredients:1/4 cup maple syrup1/8 cup olive oil1/8 cup water1/4 cup lemon juice1 tablespoon of dried dill, or 2 tablespoons of fresh dill chopped finelydash of sea salt and ground pepper Whisk together in a small bowl then add to salad and mix well. Let sit for at least 2 hours so flavours meld.www.thevibrantveggie.com