Summertime comes with days when you can be too hot to function, much less cook. This cool, flavorful, and refreshing dense bean salad is satiating and quick to make, no stove needed. For the pita, I use whole wheat ones from Trader Joe’s, which you can toast, lightly heat on a grill, or eat cold, which is what I did on the roasting hot day I made this bean salad. With an assortment of summer veggies, a can of rinsed black beans, and some seasoning, you’ll have a nutritionally balanced meal in minutes, and you can continue your summer festivities in peace.

On my Greece Trip this year, I was able to enjoy many delicious flavors, some that were quintessential Greek flavors, some were plant-based twists, and some were unfamiliar but eye-opening. For this trip, unlike my first one, I stayed in the Athens area. Then on the last couple of days, I travelled about 30 minutes outside of the city to stay at a beach resort. There was a little restaurant on the beach with excellent views, and I spent that sunny afternoon writing, reading, taking photos, and snacking. One of those snacks was an eggplant dip, packed with a twangy flavor and garlic.