Lynn Socko Recipe

Summer inspired Four Bean Salad

By Lynn Socko lynnsocko


Recipe Rating:
Serves:
crowd
Prep Time:
Cooking Method:
No-Cook or Other

Lynn's Story

I almost always have fresh Pico de Gallo on hand in the summer months, and this is the latest idea I'd had to use some of it up. The longer you let these sit, the better the flavors meld together.

Ingredients

16 oz
can of each: red beans, pinto, kidney and blackeye peas
1-2 c
fresh pico de gallo
black pepper to taste
2
ears corn on the cob, corn removed

Directions Step-By-Step

1
Drain and rinse all beans. Place in a large bowl, add pico de gallo, fresh corn off the cob, and black pepper. All to set for a few hours in the fridge before serving. Serve cold or hot.
3
You can alos serve in a toastado cup with grilled meat and cheese.
Summer's Bounty Taco Salad

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy

You May Also Like:

loading...

20 Comments

user
May 27, 2013 - Lynn Socko shared a photo of this recipe. View photo
user
Dec 31, 2012 - Lynn Socko shared a photo of this recipe. View photo
user
Lynn Socko lynnsocko
Dec 31, 2012
This is really good with fresh off the cob corn added. I add it to my tostado cups, not sure why I didn't here, lol
user
Susan Bickta souxie
Dec 31, 2012
Easy AND delicious!!!!! What more could you want???
user
Tami Conklin WhiteWolf68
Nov 17, 2012
Great Idea and Great Recipe - Thanks for Sharing :D