Yay for May and warmer weather! It’s *almost* warm here in New York State. My daughter still loves to wear her sweatshirt, but we’re able to eat our meals outside. Today it rained for just a few minutes, and then cleared up nicely for a quick BBQ with friends. We had grilled chicken, organic hot dogs, gluten free organic blue corn chips, salsa, lemonade, and this super simple bean salad. I just pulled together a few simple ingredients I had in the cabinet and the fridge.
1 Can pinto beans, organic
1 Can black beans, organic
Coarsely chopped cilantro, about half a bunch
4 Scallions, sliced thinly
1 Tablespoon olive oil
2 Teaspoons raw organic apple cider vinegar, or freshly squeezed lime juice
Salt, pepper, and cumin to taste
Rinse and drain beans well. Toss all ingredients to combine. Chill or eat immediately.
Getting ready for our bbq with bean salad, gluten free bunny cookies, zucchini to grill, salsa, chips, and fresh pineapple for the grill. Chicken was already outside cooking! Not a traditional Cinco de Mayo, but was enjoyed by all!