People who know things recommend you get protein in your system shortly after finishing a long run. They say it helps rebuild the muscles you’ve just torn down, which speeds up your recovery.
Beer not only has protein, but also chromium (important for distance runners and hard to come by in a non-supplement form), sodium, magnesium, calcium and carbs. This makes it a far better post-workout drink than water.
The nice thing about Goose Island’s Goose IPA is it also pairs brilliantly with this protein-, iron- and fibre-rich, three bean salad. Each has citrus, pepper and fresh, earthy characteristics. Together, it’s an easy, delicious combo that just feels right after a satisfying workout.
Bean salad stays good in the fridge for a few days, so make it in advance. After toweling the sweat out of your eyes and uploading your run stats, fill a bowl, crack open the beer and just feel great for a while.
My version is ever-so-slightly adapted from OhSheGlows’ Speedy Three Bean Salad.
About 15 minutes prep.
About 4 hours before eating.
handful of green beans, chopped, with the ends removed
19oz can of chickpeas, strained
19oz can of red kidney beans, strained
Stage 2 (The Dressing)
8 tablespoons lemon juice
1.5 tablespoons extra virgin olive oil
1 tablespoon apple cider vinegar
1 tablespoon maple syrup
1 tablespoon Dijon mustard
generous amounts of black pepper
1 red or orange bell pepper, chopped
1 jalapeño, chopped fine
2 green onions, chopped coarse
fresh parsley, chopped fine
1 stalk of celery, chopped
2 radishes, sliced thin
- Add green beans to a pot of simmering water and leave them until they’re no longer crisp — likely about 10 minutes (if you like your chickpeas and kidney beans a bit mushy, you can do the same for them).
- Mix all the Stage 2 ingredients (lemon juice, olive oil, vinegar, maple syrup, mustard, pepper) in a bowl until it has a vinegrette-like consistency.
- When the beans are to your liking, strain and put them in a big bowl.
- Add Stage 3 ingredients (bell pepper, jalapeño, green onion) – and optional ingredients, if you so desire – to the beans.
- Add dressing, and stir.
- Cover, and let sit a couple hours in the fridge.
- Stir again and throw the covered salad back in the fridge for a couple more hours.
- Add parsley.
HINT: It’s best (but not necessary) to leave the parsley until you’re ready to eat. I just chop as much as I need when I dish out my individual servings.
GOOSE ISLAND GOOSE IPA
Availability: LCBO, The Beer Store and pubs where Labatt has some influence
Special Notes: This beer uses 2- and 6-row malt, and has won a tonne of awards in the English style IPA category, in major competitions.
Stats: 5.9% ABV, 55 IBUs