Summer Bean Salad

I did not like beans when I was little, you can ask my Mom. There was only a few veggies I would eat and they were spinach, asparagus, green and yellow squash and potatoes. Peas were purely revolting to me and beans were right along with them. But I think as you get older your taste changes and if you love food as much as I do now you will try almost everything. And I love avocados!!!


Black Bean Avocado Salad

• 2  cans of black beans drained and rinsed
• 1 jalapeno finely diced and seeds and membrane removed
• 1 red (or green) pepper diced
• 1 cup frozen sweet corn
• 1/2 red onion, finely chopped
• 2 cloves of garlic, minced
• juice from 2-3 lemons
• 1/4 cup olive oil
• salt and ground pepper, to taste
• 1  handful of cilantro, stems removed and finely chopped
• 2-3 ripe avocados, gently chopped (I used three large and it was extra creamy, but this works with just two)

Mix all ingredients together except avocado. Only add the avocado right before you serve it. Place everything ( minus avocado ) in a zip lock bag and let sit overnight in frig. Then add your avocado and serve. 

String Bean and Corn Casserole

Traditionally we serve that classic green bean casserole. You know the one with the dried onion rings crushed on top. I decided to try something different and made this a few years ago. Its really good and you can add slivered almonds on top if you want to get a little fancy. Here's the ingredients:

Layer each of the following in order in a greased 13-by-9 pan:

1 ½ cups crushed Ritz crackers

2 14-ounce cans French-style green beans, drained

1 14-ounce can shoepeg corn

1 small onion, finely diced and saute in butter until soft

Then mix 1 14-ounce can cream of celery soup with 8 ounces of sour cream. Layer on top of the onions.

Top with:

1 cup shredded Cheddar cheese

1 ½ cups crushed Ritz crackers

1 stick melted butter

Preheat oven to 350 degrees and bake for 30-35 minutes. Or until top is golden brown. Let set for 5mins.