can of each: red beans, pinto, kidney and blackeye peas
fresh pico de gallo
black pepper to taste
ears corn on the cob, corn removed
1Drain 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.
3You can alos serve in a toastado cup with grilled meat and cheese.
Summer's Bounty Taco Salad