fiesta black bean salad

Last month, my mom hosted a cookout to gather all of our family together to visit with Keni, Josh, and Gabby when they came in from Seattle. I wanted to make a unique, light and flavorful side dish and thought of this yummy treat I had last summer. Turns out, two of our aunts were thinking the same thing and we ended up with THREE side dishes containing beans. Great minds and all. :)

This recipe makes a TON and even though I halved it for our family cookout, it still made a lot.


FIESTA BLACK BEAN SALAD

INGREDIENTS:

4 - 15 oz cans of black beans
30 oz edamame
2 - 16 oz bages frozen corn
1 each red and green peppers
½ white onion
6 large fresh tomatoes
2 TBSP olive oil
garlic salt
cayenne pepper
½ bunch fresh cilantro



DIRECTIONS:
Chop red and green peppers, onion and cilantro. Combine all ingredients and flavor with garlic salt and cayenne pepper to taste. Refrigerate 2 or more hours for best flavor (overnight is even better).


Serve as a salad or as a homemade salsa (like we did) with tortillas chips and Fritos (mmmm). Good stuff…and good FOR you! :)



Recipe from the awesome ladies at St. John’s GRACE event.