Beans, Beans, the magical fruit . . .

Newsflash: I grew up in Idaho. We don't eat beans--well, we eat the green kind out of the garden. But we didn't have rice and beans, black beans, kidney beans, pinto beans, etc. I didn't like them anyway, so I didn't feel deprived.

The problem is that beans are SO good for you. Me. Us. I've learned to like them more as my tastes have "grown up". I like them tossed on a salad, or in soups. And Brad's dad made a mean pot of beans when he was here and I loved them. Dad, I need that recipe! My biggest problem is I have no idea what to do with them unless a recipe specifically calls for them.

So one day my sister-in-law, Kristin, makes this incredible recipe. She claims she doesn't cook, but I don't believe it. Well, I believe that she doesn't bake because her oven is spotless. Mine is a sad, pitiful mess. And technically, this recipe doesn't require 'cooking'. But it's soooooo good.

Is it bean dip? Or bean salsa? Or bean salad? I can't decide. I eat it on tortilla chips. I eat it on tacos. I eat it over rice. I eat it with chicken. I eat it with a spoon. I made it on Saturday and I've eaten it with almost every meal. I almost put it on top of the lemon bread. But then I got a hold of myself. It's still just as good today as the day I made it. In fact the picture below was taken 2 days after it was made. Still fresh as a daisy.

Take a look at this healthy deliciousness. Think you don't like beans? Try this recipe.
Ingredients
1 can black beans
1 can pinto beans
1 can great northern beans
1 can kidney beans
1 can corn
4 - 5 tomatoes diced
2 avocados diced
1/2 bunch cilantro chopped

Drain all canned items. Rinse beans. Combine all ingredients into a bowl.

Vinaigrette
1/4 cup vegetable or canola oil
1/4 cup cider vinegar
1/4 cup water
1/4 cup sugar

Wisk together until combined. Pour over bean mixture. Toss.