We’ve had a lot of cold dinners this week. It’s been hot (not complaining!) and cold dinners are generally easy.
This Mexican flavored bean salad is usually a hit. Basically, beans are the base here and I’ll add whatever veggies I’m feeling like. Our bean salad has green beans, peas, carrots, chopped greens, onions, tomatoes, corn, avocado, and onions. To dress this salad I like a mix of Mexican spices (chili powder and cumin), garlic powder, salt and pepper with a splash of apple cider vinegar, lime juice, and a few drizzles of olive oil. We ate this salad with our homemade tortilla chips and the last of the cherries.
I don’t have much else exciting to say (not that my day was boring by any means), I’ll work on that for tomorrow.