Although 4th of July isn’t my favorite holiday (nothing takes the place of Christmas, duhhhh) it’s definitely in my top 5 for sure. I love birthdays (particularly my own…ha), and so celebrating America’s birthday by wearing red, white, and blue, watching fireworks, enjoying summer-y activities like cooking food outside, and getting a day off of work seems pretty awesome if you ask me! And in all seriousness, I am really proud to be an American and am thankful that I get to live in a beautiful country and enjoy freedoms that I don’t take for granted. Definitely something to celebrate!
So on that happy note, today seemed like perfect timing to share a recipe with you that would be a great addition to any barbecues that you may be attending this weekend!
Bean salads are pretty standard fare when it comes to summer cookout food, so I love that this salad gives it a little Mexican-inspired twist. I used this recipe, but then doubled it so I could bring some to a party but also have leftovers to eat for lunch (it keeps really well!), and I’ve included the doubled recipe below. (Warning – it makes a LOT of bean salad!) This salad is one of those recipes where you can totally add/subtract things to your liking, and it’s really quite simple to put together! The cherry tomatoes can make the salad a little bit more watery though, so feel free to leave those out if they’re not your favorite, and then just make sure you drain all your beans really well.
1 container of cherry tomatoes, halved
Happy Birthday America!