Make ahead Bean Salad

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Happy Canada Day long weekend! Wow, so hot out there! And who wants to cook when it is so hot out? I sure don’t. This weekend sure has been crazy hot!

My girlfriend and I had a girls weekend getaway to my trailer this long weekend. When I go away I like to have a few quick meals or snacks prepared ahead of time so that I can enjoy more time relaxing, chatting, or doing whatever it is that I am planning on doing. I don’t want to have to worry too much about cooking or making a big meal that takes a lot of time and work. So, I made this dip in advance to have on hand for a snack. It is really easy to make, and was quite tasty. If I made it again, I might add more tomato or salsa, perhaps some avocado, and some chives or green onion.

 

Here it the recipe:  Bean Salad

Ingredients

  • 14 ounce can black beans
  • 14 ounce can red kidney beans 
  • 15 ounce can  garbanzo beans
  • 14 ounce can pinto beans , ( I used mixed beans )
  • 10 ounce frozen corn kernels thawed –  (I used a can of kernel corn)
  • tablespoon vegetable oil
  • teaspoon cumin
  • tablespoons chili powder
  • teaspoon lime juice
  • ounces chunky salsa
  • pinch dried parsley

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All you have to do is rinse the beans under running water, and combine together.

 

Toss the beans with the corn, oil, cumin , chili powder, lime juice, and salsa. I also wanted to use a tomato that I had, so I cut that up and added it to the mixture. Put the mixture in the refrigerator to chill and let the flavours meld together. This was a quick and easy dip to make, and I transported it to the trailer in a Tupperware dish.

I served this dip with Multigrain Tostitos for an afternoon snack. We enjoyed this snack with a cold drink while playing a couple of game of cribbage on the deck. She beat me both times! That’s okay, it was her birthday!

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Whats your favorite make ahead snack that you enjoy taking to share with friends?

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