Tuesday, June 11, 2013
Bunco bean salad.
It doesn't photograph well, it has a questionable name, most dudes won't touch it, but I cannot not stop eating it. It screams school is almost over and picnics and happy times and kids napping so I can sit in a corner eating and eating and calling it my precious.
(Makes enough to serve a crowd)
2 cans corn, drained
2 cans black beans, drained and rinsed
1/2 red onion, diced
1 red pepper, diced
1 green pepper, diced
1 bunch cilantro, chopped fine
3 ripe avocados, diced
1/2 cup balsamic vinegar
1/2 cup olive oil
1/2 cup salsa (I use Pace medium)
1 teaspoon chopped garlic
3 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon pepper
Combine all salad ingredients except avocados.
Whisk all dressing ingredients together
Pour dressing over salad
Chill until ready to serve
Add avocados right before serving
Serve with tortilla chips, or just eat with a big old spoon.