The Life List (Netflix 2025) is the April Movies & Munchies feature film. Wendy (A Day In the Life on the Farm) and Camilla (Culinary Cam) are hosting.  I had not heard of this movie and was intrigued. I love Connie Britton, too.

Alex, a young woman who might suffer from fear of flying, is floundering as she tries to find her way through life and love. She is working in the family business because she thinks it’s expected of her. (She doesn’t love it.) She stays with an infantile boyfriend because it’s easier. (She doesn’t love him.)

Her mother delivers some devastating news and Alex soon finds herself on a quest to “live life to the fullest.”  She has to face tragedy and her fears.

This  movie reminded me a great deal of P.S. I Love You from our old Food ‘n Flix days. The same premise but I found the mother-daughter dynamic even sadder. 

There wasn’t a huge amount of food in the film but here is what I spotted:  

• Bean Salad
• Baby Shower Spread: Cake, wine, beer, gummies!
• Funeral food: fruit, veggie, small sandwich platters
• Coffee at coffee shop
• Ketchup on tie
• Dinner with dad: Chinese food (undetermined )
• Champagne, martini, scotch at benefit
• Farmers market
• “Ooh, sandwiches!”  Iced tea and sandwiches on park bench
• Dinner at Garrett’s:  fruit bowl, bread, wine, salad, cheese board, 
• Dinner at Alex’s appt: cheese board, salad, wine
• Beers at tavern in Vermont
• Cornbeef hash
• Wine under the stars

I had to go with a bean salad. It was comical in the film’s opening. How many of us are known for bringing the same dish to every family occasion? How many of us think our families love this recipe? Needless to say, Alex’s family jokes behind her back about her bean salad. 

Immediately, an old recipe came to mind from another Food ‘n Flix post.  I remembered a great chickpea/bean salad recipe, but alas, I only posted a link to the recipe at Apricot Lane Farms. Apparently they have removed all their recipes from the site because they have published a cookbook. (I have put the cookbook on hold at the library!) But, until that time, I tried to just replicate the recipe from the photo on my post and the description. 

Spring Bean Salad

By Debra 

I think you can add any mix of veggies and beans and herbs and it would be a success (meaning your family would love it).

Ingredients

Make the dressing:

• 3 T. apple cider vinegar
• 2 t. Dijon mustard
• 1 t. honey
• 1/4 c. olive oil
• 1 t. fresh thyme, chopped
• 1 t. fresh oregano, chopped
• salt and pepper, to taste

For the salad:

• 1 can (15 oz.) chickpeas, drained and rinsed
• 8 oz. fresh green beans cut into 1-inch pieces and blanched
• 1 pint cherry tomatoes, halved
• 1 shallot, sliced thin
• 1/4 c. crumbled feta

Instructions

1. Combine all dressing ingredients using a small food processor (or a stand blender). Set aside.
2. In a serving bowl, combine chickpeas, green beans, tomatoes and shallots. Toss. Pour on the dressing and toss again.
3. Cover and place in the refrigerator for at least 30 minutes. Remove before serving and sprinkle on feta.
4. This salad can be made one day ahead of time.
5. Garnish with more fresh thyme and oregano if desired.

Yield: 4-6 servings

I totally think this salad would work with any other canned bean, I am just partial to chickpeas. Radishes would be good thrown in this mix, too. I threw in the feta at the last minute and it was a genius move (if I do say so myself).

I’m not sure at this point what our May Movies & Munchies feature will be. Stay tuned.

I forgot to share some news. I was alerted in February that I was a third place winner in the Taste of Home Fruits and Veggies Recipe Contest. Check out my recipe for Grilled Veggie and Goat Cheese Wraps.