Cinco de Mayo and Graduation Party….Oh My!

                With another grandchild graduating, its time to gather all the peeps and party!  We will be gathering the kiddos and grandkiddos this weekend for a quick family get-together – with schedules as they are, it seems harder and harder to gather us all together.

                We, rather, a couple of us, decided that it would be fun to throw a Mexican fare since (1) we all like Mexican food, and (2), its Cinco De Mayo this weekend!  We will be serving the previous posted Slow Cooker Mexican Pulled Pork, and the same seasoning on a Slow Cooker Mexican Pulled Chicken for a “taco and burrito bar” with all the trimmings, including homemade salsa and guacamole, a Crock Pot Refried Bean recipe (I’ll have to get that recipe from the graduating senior’s mom and post it), along with the best Mexican Rice  recipe, and a Corn and Bean Salad, a “chip bar” and drink station.  We like to do our parties right!  We won’t leave out decorations, either. 

                Below is the Corn and Bean Salad recipe and I can’t wait to try this one.  It sounds yummy and I plan on making sure it has a little heat from the jalapenos.  The great thing about this recipe is it can be made “your way”, meaning, take the recipe and run with it.  Change it up, add or change what’s in it to your taste.  You can’t go wrong with this one!  I hope you will give it a try and serve it along side that Mexican Pulled Pork.  Watch for a give a way Monday!   Mother’s Day is just around the corner!

Corn and Bean Salad – serves 4 

1 can Black beans, rinsed and drained

2 cups corn, frozen or 4 ears of corn, grilled and cut off cobb (or do what I did – buy a variety of the Mexicorn in a can and use that, drained)

1 small red bell pepper, chopped

½ of red onion, chopped (or use amount to taste)

2 tsp hot sauce (your favorite brand)

1 lime, juiced, plus zest from the lime (zest first, then juice the lime)

2 Tbsp. vegetable or canola oil

Pinch sugar

1 jalapeno, seeded and chopped (if you like a little heat, you can leave seeds or some of the seeds in)

½ tsp chili powder

½ tsp cumin (a little more if you want)

Salt and pepper to taste

Cilantro, about 4 Tbsp, roughly chopped

Combine all the above ingredients and mix.  Refrigerate a couple of hours before serving to let flavors mix.   Toss again prior to serving.  If you want, chop a bit more cilantro and sprinkle on top just before serving.


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