So tomorrow night, June 30, I am going to be part of GNO (which stands for Girls Night Out) party on twitter from 7-9 pm (MST). The topic for the party is summer cooking and it is sponsored by Bush’s Beans. The 4th of July is this coming weekend and I am sure we could all use some fun ideas. I think they are also going to do a giveaway. Here is how to join me for GNO tonight on twitter . Should be fun!!!!! Pop on over to the link and make sure your RSVP. You don’t have to stay for the whole party either just drop in when you can and leave when ever you need to.
And to kick of the party, I am sharing a recipe that originally comes from the Reluctant Entertainer. I made a few adaptions to the original recipe. This last weekend I went to the EVO conference (Evolution of Women in Social Media) and got to meet the Ruluctant Entertainer along with many other great bloggers. I will be sharing more about the conference in Thursday’s post.
Bush’s was also a sponsor of the EVO Conference, so I got to meet a lot of the Bush’s people too. They also served this salad at the conferences dinner for the closing party. They were all so nice. Some of them will also be a part of the GNO party tonight. So stop on by and enjoy the fun. I hope to see some of you there!
Summer Bean Salad
- 1 (15.5 oz) can of Bush’s black beans, rinsed and drained
- 1 (16 oz) can Bush’s cannellini beans, rinsed and drained
- 1 (16 oz) can Bush’s pinto beans, rinsed and drained (red kidney beans would also work well)
- 1/2 can ( 4oz) chopped green chilies
- 1/2 red pepper, finely chopped
- 1/2 green pepper, finely chopped
- 1/2 red onion, finely chopped
- 1 stalk of celery, finely chopped
- 3 Tbsp, cilantro leaves, finely chopped
- 1/4 cup rice vinegar
- 1/4 cup olive oil
- 2 1/2 Tbsp sugar
- 1/4 tsp garlic powder
- 1/8 tsp. cumin
- Combine dressing ingredients in a sauce pan. Bring to a boil then remove from heat and cool.
- While dressing cools, prepared all other ingredients and place in a large bowl.
- Pour cooled dressing over bean mixture and toss to coat. Makes 6-8 servings.