Buffalo Ranch Bean-A-Palooza Salad

Summers in the Nevada Desert are just too dang hot for cooking. I’ve been home at the ranch all by my lonesome this week. A big thank you to Bush’s Beans and Soapbox Influence for sponsoring this post. Because of you, I ate fabulously all week! All opinions, pictures, ramblings are mine all mine. #MyBestWithBushBeans

It’s July and here out West the temperatures are soaring, wildfires are burning, and the wheels of my mind have been turning.

Turning with ways to keep the heat out o’ my kitchen for now.

I spent the week on my own at the ranch. My horseman and one girl are in California, another girl is in Colorado, and one more girl was here in Nevada but away at church camp.

At the beginning of the week, I had big plans of all I would do, all I would accomplish. One thing I was certain of – it was too dang hot to cook so I put my thinking cap on as to what I could make once and then eat on all week. I wanted it to be healthy, hang out in the fridge for a few days and not flake out on me, and be versatile.

And so, this week Buffalo Ranch (named for our ranch) Bean-A-Palooza Salad was born.

I think I’m in love with this salad. If I wasn’t already devoted to the horseman, I might just run off and marry a Mason Jar full of this stuff.

Bean salad in a tortilla

Tuesday, I ate my bean salad wrapped in a tortilla. (okay, I ate two) I squeezed a little lime and added a bit of fresh cilantro, rolled it up, and savored the deliciousness.

Beans and rice

Wednesday, I spooned out a heaping helping over rice. Again, more lime and cilantro. I’m pretty sure you can’t overdo it with those two ingredients. Ever. Wednesday might have been my favorite.

Thursday, I had dinner with some friends that came out to the ranch, so I scooped some of my “bean-delicious” concoction into a bowl and served it with tortilla chips. It was a hit.

Bush's Beans

And then came Friday. Before I left for an afternoon of driving to fetch my girl from camp, I stood at the kitchen counter and ate my bean salad straight out of a bowl with just a spoon and chased it with an avocado.

I may or may not have licked the bowl when I was done.

Buffalo Ranch Bean-A-Palooza Salad

Ingredients:

1 27 oz. can Bush’s Best Pinto Beans, drained

1 27 oz. can Bush’s Best Black Beans, drained

2 ears fresh corn cooked and cut off the cob

2 avocados, diced

½ cup salsa

fresh cilantro

juice and zest of 1 lime

1 clove garlic

1 tablespoon olive oil

Directions: Combine olive oil, lime juice, garlic, and a big handful of cilantro in a food processor. Pulse until creamy. Set aside. In a large bowl combine beans, corn, avocado, and salsa. Mix gently with a wooden spoon. Add in the cilantro lime dressing and lime zest. Stir to combine. Salt and pepper to taste. Cover and refrigerate or eat it immediately!

 

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