I can’t take any credit for this recipe. Except for the cilantro. And the red beans. And the name. Other than that – all credit goes directly to my mother-in-law. She referred to it as a “Dump Recipe.” You know the type – dump everything into a pan, crockpot, mixing bowl – and voilà: instant meal.
At first I was hesitant. Dump recipe? Eh, that doesn’t sound so hot.
But, honestly – the textures meld incredibly well together; along with the flavors. If you can wait a day to eat it, make it today and consume tomorrow – that extra time allows the overall taste to really come together.
*Just had a Beatles moment.
Great as an appetizer, condiment, side dish, main course. Can be eaten cold or at room temp. Easily transportable and doesn’t lose its aesthetic appeal even while traveling.
Fiesta Picnic Salad
1 can black beans, rinsed (or – about 1 and 1/2 cups cooked)
1/2 cup canned red kidney beans, rinsed
1 cup salsa
1/2 cup diced green pepper
1/2 cup chopped cilantro
1 cup corn (I used ears of corn rather than frozen or canned, but the other versions work as well)
Directions: “Dump” everything into a medium mixing bowl. Mix well. Eat. Or – if you can help it – refrigerate overnight and eat the next day.
Makes: around 2 and 1/2 cups – or 6 side servings