Time to get cookin'

I promised you I would have recipes to share from time to time, so here is your first helping.

MEXICAN SUCCOTASH

This is a great summer-time side-dish that goes well with you favorite Mexican entree', or use it as a dip like salsa. When I made this last I took it to a BBQ where we were serving hamburgers and hot dogs, and it was a hit just as much as the potato salad. (Another recipe I will share later)

This bean and corn salad is a fresh smack in the mouth that is neither hot or spicy, but you think it is going to be with all of the classic flavors of Mexico in there. Take it to you next fiesta and share with your friends, and enjoy.

Ingredients:

1 ea. 15oz can of Corn

1 ea. 15 oz can of Pinto Beans
1 ea. 15oz can of Stewed Tomato (Mexican recipe)
1/2 C Fresh Cilantro (chopped)
1/4 C Fresh Parsley (chopped)
1/3 C White Onion
1 ea Garlic toe (minced)
1 T Kosher Salt

Directions:
Drain each of the canned goods in a stainless steel strainer. Place the corn and the beans in a mixing bowl, place the stewed tomatoes on a cutting board and give them a rough chop then place in mixing bowl.
Add the remainder of the ingredients to the mixing bowl and fold to combine.
Transfer mixture to a serving bowl, cover, then place in refrigerator for 1 - 2 hours to chill, or you can also prepare the night before and chill 24 hours.

Spicy Option: Additionaly add 1 ea. jalapeno (minced), 1 teaspoon cayenne pepper, and paprika to salad before mixing together.