Mexican Bean Salad

I am so ready for warmer days. I think that maybe I have said this a few times lately in some of my other posts. We keep getting these warmer-weather teasers around here, just enough to help us believe that there really is life after winter. The leaves of my daffodils and tulips have pushed their way up through the soil which always gets me excited, and I noticed that the lilies are sending up some greenery as well.  Yippee!  Salad days will soon be here.

So, to help give some encouragement to anyone else who is experiencing the ‘are-salad-days-really-just-around-the-corner?’ feelings, I offer you Mexican Bean Salad. The beans give it a more substantial feeling and the fresh red peppers, crispy corn, and beautiful cilantro bring a festive, kick-up-your-heels feeling.

I got this easy recipe from my sister in-law, Julie, who is hands down the queen of make you feel good party food. She has great quick and easy foods that not only taste great, but can easily be multiplied or reduced to accommodate larger or smaller numbers of people. This salad is very versatile; we had it last night with steak and baked potatoes, however it works just as well along side a hamburger, sloppy joes, fried chicken, or pulled pork barbecue sandwiches.

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