Oh yes…I graduated with my Masters degree last Saturday morning. The parents arrived from their cross-country roadtrip of epic proportions around noon on Friday. They were here till Tuesday afternoon and then Jake and I started packing IMMEDIATELY and QUICKLY because we’re moving on the 20th (which is tomorrow)…a mere 2 days after my folks leave. YIKES! Busy busy here in Arizona! We are moving down to Tucson where I’ll be starting a new Masters program, this time in Library Science. Actually I start the program on the 16th of May, but it’s a reading period before a required on-site week long session. So I can move and read at the same time. No worries.
Anyway, make this recipe. It was a huge hit and I didn’t have a single bit left over to take home by the end of the night.
1/4 cup rice vinegar
1/4 cup vegetable oil
1 tablespoon sugar
2 cloves garlic, minced (2 teaspoons)
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 15-oz. can black beans, rinsed and drained
1 15-oz. can pinto beans or black-eyed peas, rinsed and drained
1 1/2 cups fresh (or canned, drained and rinsed) corn kernels
1 red, yellow, or orange bell pepper, finely chopped (1 cup)
1/2 small red onion, finely chopped (1/2 cup)
1 2-oz. can diced green chiles with liquid
1/4 cup chopped cilantro
1. Whisk together vinegar, oil, sugar, garlic, oregano, and basil in large bowl.
2. Stir in black and pinto beans, corn, bell pepper, onion, chiles, and cilantro.
3. Season with salt and pepper.
4. Refrigerate 1 hour before serving.