My Potluck go-to Bean and Corn Salad

I can’t even begin to tell ya how many times we’ve been invited to some gathering (parents, inlaws, friend BBQs) and I realize only moments before going that I needed or wanted to bring to something to share. Here is one of my top potluck to-go recipes not only because it is such a crowd pleaser but I can whip up in no time with ingredients that my pantry and fridge are usually stocked with.  In fact, the original recipe that it was inspired by was modified to best fit what I usually have resulting in this wonderfully colorful, fresh and zesty salad. You will need to grab and mix: 

1 can of corn

2 cans of whatever beans you have in your cupboard (I like black and pinto)

1 red/green bell pepper

2 gloves of garlic, minced

3 green onion bunches chopped

2 tsp salt

1/4 tsp cayenne pepper

2 Tb sugar

1/3 cup olive oil

4 Tb vinegar (I like to use redwine)

2 big avocados

additional optional ingredients that I’ve played with and added:

1/2 cup chopped strawberries

1/2 cup chopped cilantro.

Mix all ingredient together except for avocados. Mix them in very last so they don’t end up as smashed smeared green from all the mixing. The flavor might be a bit sharp at first from the vinegar but the more is sits (in fridge if several hours) the better the flavors will blend. Yes, it is better if you don’t run on last minute frenzys like me, but if you do…hey, it totally still works great! Look it at this way…my last minute habits have created some groovy improvised recipes.

Serve alone or with chips…or if you are like me and don’t usually have chips on hand but find flour tortillas,  brush with olive oil and sprinkle salt, slice them up and stick them in your oven for a few minutes to crisp up.  YUMMMMM.

 

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