Spicy Bean Salad

You knew it was going to happen!

It does every year!

Fall is scooting summer out the door. 

But summer is not a pushover...

While there's still a straggling amount of veggies in summer's garden, pick them for a Spicy Bean Salad lunch, and tote that and your latest magazine out to the yard and enjoy an end-of-summer picnic!
 
This is quick to make, so don't worry about that; I'm all for hurrying to get outside and drinking in the dregs of summer! 

Here's what you do...

1. Dump 15-oz cans of kidney, black, and cannellini (white kidney) beans into a colander. Rinse and drain them. (No, do not even think of skipping the rinsing. Once you see all the foamy ick you are washing down the drain, you will thank me for this process.) Pour into a darling bowl...mine is red and white polka dots, which was a Christmas gift last year.
2. 
   
   
3. Chop up a green bell pepper and lots of red, yellow, & orange sweet peppers, and also half a red onion. (I'd show you pictures, but the rest of them went awol...WAH!
4. Add small package of thawed frozen corn. (Kernels, not cob.)
5. In a 32-oz measuring cup, place the following: 1/2 cup olive oil, 1/4 cup each wine & balsamic vinegars, 2 TBSP lime juice, 1 TBSP lemon juice, 2 TBSP sugar, 1 1/2 tsp salt (or to taste), 2 cloves crushed garlic, 1/3 cup chopped fresh cilantro, 1/2 TBSP cumin & pepper, 1/2 tsp chili powder (or more), and if you wish, one dash Tabasco. Stir well, pour half over bean mixture, and taste. Add more dressing to your liking.

 (This is a scanned picture from a few years ago. It's the best I can do.)


Enjoy summer before it takes its nine-month slumber!