Loaves & Dishes
By Jennie Geisler Erie Times-News staff blogger
Follow Jennie Geisler's kitchen adventures on her Loaves & Dishes blog.   Read more about this blog.
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Posted: July 25th, 2011
Hill of beans

Mexican Bean Salad has my attention. We'll see tonight if it deserves it.

So I turned over the bean bushes this weekend and found roughly 8 billion green and yellow beans waiting patiently for me to get my butt in gear. So I grabbed my picking basket and stood outside bent over for half an hour. Sweat was rolling off my nose in the humidity, and I started wondering why I planted two 15-foot rows of the darned things. I’ll never use them all. I still have some in the freezer from last summer. My latest mission: find good bean salad recipe.
I’m going to test drive this Mexican Bean Salad tonight before making it for an office pot luck Friday. It doesn’t call for green or wax beans, but I’m going to put them in because the whole point of making bean salad is to use them. I have other recipes that do call for green and wax beans, but they aren’t as intriguing.
The thing with bean salad is the dressing, anyway, and this one got five stars and 733 reviews on Allrecipes. That’s a pretty good reason to try it, beans or no beans.
I’ll put them in instead of the cannellini beans.
If it doesn’t work, I’ll just try another one.

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