Summer inspired Four Bean Salad

Lynn Socko Recipe

By Lynn Socko lynnsocko

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.


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

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

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.
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