Once a month, three of my girlfriends from high school and I get together for “Dinner Club.” The “rules” of our DC are pretty standard: Each person takes a turn hosting at her house and we rotate. The hostess provides the main entrée and the other three bring the appetizer, salad, side, and dessert. The unique thing about our DC is that the hostess picks a different theme each month to keep things interesting and to challenge us to try new recipes that we might not otherwise try. It’s become a really fun tradition, revolving around girl talk and good food and a lot of wine, of course.
This month’s theme was Mexican Fiesta. Being a new mom with little time, I decided to choose a recipe I couldn’t mess up even if I had to walk away from it mid-recipe to tend to a crying baby (which I did). So, I made this Mexican Bean Salad that I found on allrecipes.com. I felt good about the fact that it was healthy, and even better about the fact that it was super yummo and bursting with flavor, mostly thanks to the cilantro, cumin and hot pepper sauce!
Mexican Bean Salad
The final menu was delicious and consisted of the following:
- Guacamole with Tortilla Chips
- Spicy Tortilla Soup
- Chicken Enchiladas
- Mexican Bean Salad
- Fruit Tart
Have a look at how the complete meal turned out:
Mexican-themed dinner: Spicy tortilla soup, chicken enchiladas, Mexican bean salad, fruit tart
Here’s the recipe for the Mexican bean salad:
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can cannellini beans, drained and rinsed
1 green bell pepper, chopped
1 red bell pepper, chopped
1 (10 ounce) package frozen corn kernels
1 red onion, chopped
1/2 cup olive oil
1/2 cup red wine vinegar
2 tablespoons fresh lime juice
1 tablespoon lemon juice
2 tablespoons white sugar
1 tablespoon salt
1 clove crushed garlic
1/4 cup chopped fresh cilantro
1/2 tablespoon ground cumin
1/2 tablespoon ground black pepper
1 dash hot pepper sauce
1/2 teaspoon chili powder
In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.
Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.
Super easy (basically just throw everything together and mix), healthy and delicious! I’ll definitely be keeping this recipe on file as a fun side to bring for summer BBQs.