I don’t know how things are at your house right now, but around here, it is hot, hot, hot. Saturday’s high temperature was about 104 and Sunday’s high was 102. Definitely summer.
Even though 4th of July is right around the corner, the heat makes me less inclined to spend a lot of time sweltering over a hot stove. I thought you might like some of my favorite recipes that serve double duty this time of year.
They require little cooking, are super healthy, and family favorites. I’ve taken these to picnics, used them when company is coming over, or just made them for our family.
This recipe is super easy. While I soak and cook my own beans, you can use canned low-sodium beans. Rinse the beans thoroughly. When selecting your corn, choose canned corn with no sodium added.
I serve this over lettuce for the family, but when I take it somewhere people usually dip chips in it! I like it just by itself.
1/4 pound dried pinto beans, cooked or 1 15-ounce can pinto beans
1/4 pound dried kidney beans, cooked or 1 15-ounce can kidney beans
1/4 pound dried black beans, cooked or 1 15-ounce can black beans