My husband and I went to a party this past Memorial Day. Everyone brought a dish and I immediately went for the bean salad. Later on, I discovered it was a Trader Joe’s creation. If you regularly shop at Trader Joe’s, you know they’re always featuring an easy recipe to taste.
So the next morning when I went shopping at Trader Joe’s, the exact same bean salad was being featured for tasting. It was a sign!
Needless to say, I’ve been making this dish all summer long. It’s perfect to take to a potluck. Just rinse the beans and chop the cilantro ahead of time.
Then, when it’s time to go, add the rest of the ingredients. It’s easy, tasty and filling. I will be making it for lunches this fall, too.
Now that summer’s pretty much over and my book is almost done, I’ll be back to regular posts. I also have some exciting news to share pretty soon. So stay tuned!
If you’re a Trader Joe fan, what’s your favorite TJ recipe?
- 1 can black beans
- 1 can pinto beans
- 1 can kidney beans
- ½ bunch cilantro, chopped (about 1.5 cups)
- 1 jar corn chili salsa
- 1 tub tomatillo fresh salsa
- 1 avocado, chopped (optional)
- Drain and rinse the beans and chop the cilantro. Stir in the cilantro, corn chili salsa, tomatillo salsa and avocado. Refigerate before serving.