May 21st, 2014

Rehoboth Beach Eats!, Meatless, Chili Bean Salad, Healthy, Easy, Gluten Free, Summer Favorite, Simply Cooking, Delaware Beaches, Southern Delaware

“The table is a meeting place, a gathering ground, the source of sustenance and nourishment, festivity, safety, and satisfaction.”  laurie colwin

So, can you believe it?  The beginning of summer 2014.  The crowds making the summer pilgrimage to the Delaware Beaches.   It is a destination.  You know you are going to have guests….that’s what happens when you live at the beach.  You might as well get ready.  Easy summer recipes are the best.  Making them ahead of time, let them sit in the refrigerator…that’s even better.

This recipe came from a friend by the name of Mary Jo.  It is one of those recipes that you can make it your own immediately.  I have changed it through the years.  At times I add a little bit of this or a little bit of that.  It looks pretty.  I love it because it is so refreshing and healthy.  And for those who have to eat gluten free, then you will be so happy with it.  Here it goes.

CHILI BEAN SALAD

1 15 ounce can kidney beans

1 15 ounce can pinto beans

1 15 ounce can garbanzo beans

1 15 ounce can whole-kernel corn (low sodium)

1 cup chopped green onions

1/4 cup chopped fresh parsley

2 4-ounce cans chopped green chilies

Note:  You can replace the beans with your favorite ones.  I love black beans so at times I replace one of the beans and also replace parsley with cilantro.  I am telling you….pretty easy.

Dressing:    4 tablespoons olive or canola oil

1/2 cup apple cider vinegar

1 garlic clove, minced

2 teaspoons chili powder

2 teaspoons leaf oregano

1/2 teaspoon ground cumin

1/2 teaspoon hot pepper sauce

Drain and rinse the beans and corn.

Put all dressing ingredients in a jar; shake well to mix.

Combine all ingredients except dressing in a large serving bowl.  Pour dressing over salad, mix well.

Cover and chill 6 hours or overnight, stirring frequently.  How easy is that?

Note:  It can easily be doubled.