I love packing my lunch. There is a supreme satisfaction in having a lunchbox/ Kroger sack stashed away somewhere with a perfectly planned lunch. I think it is the process of it that I like, the evening ritual of sandwich making, Tupperware, cling wrap, and little ziplock bags of grapes or crackers. I also really like salads, but not always the typical lettuce, crouton, carrot shred deal. I prefer mixtures of veggies, pastas, etc, preferably sprinkled liberally with some sort of cheese.
Last fall the freshmen had some sort of Mediterranean ancient food party in history class. I love these parties because they inevitable mean that someone brings Mademoiselle Stone a snack. One of my students made this salad and it is a favorite.
Mediterranean Bean Salad
Rinse and drain:
1 can black beans
1 can corn
1 can diced tomatos (or you can dice some of your own)
1 red pepper
1+ green pepper
Add 1 tbsp diced canned garlic. Crumble in however much feta you like. For me, this is a lot.
Combine all of the above and toss with a olive oil, grainy mustard, and lemon juice to taste.
Serve with pita chips.