Description A spicy bean salad that can also be used as a topping for tostadas. Ingredients 1 (14.5 ounce) can black beans 1 (14.5 ounce) can dark red kidney beans 1 (15 ounce) can garbanzo beans 1 (14.5 ounce) can pinto beans 1 (10 ounce) package frozen corn kernels, thawed 1 tablespoon vegetable oil 1 … Read more
Description This is a wonderful way to use canned corn in a crowd-pleasing yet sophisticated salad. Be sure to use the soft goat cheese that comes in a log or pyramid. That way, you can slice it and your guests can choose as much as they want. Another tip is to mix the corn, onion, … Read more
Description Makes a lot but always goes fast! Plus it is cheap to make! Ingredients 1 (15 ounce) can kidney beans, drained 1 (15 ounce) can wax beans, drained 1 (15 ounce) can cut green beans, drained 1 (15 ounce) can garbanzo beans, drained 1 (15.25 ounce) can whole kernel corn, drained 1 (4.5 ounce) … Read more