Lynn Socko Recipe

Summer inspired Four Bean Salad

By Lynn Socko lynnsocko

Recipe Rating:
 1 Rating
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.


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

Directions Step-By-Step

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.
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