Dearest, May! We adore you.
While we don’t know how everyone else is feels about this month, we feel that it comes with so many possibilites. Mother nature finally made up its mind and decided that it was actually spring. Its the best time of the year for a new wardrobe, and sitting on patios. Its also a great time to clean out our closets, figure out what items with the current trends and what don’t, and pick out items to donate to charity.
Side note: people forget to donate to charity in the summer, but the need is still there. Yes, the weather isn’t horrible outside but needy still need food, shelter, clothes etc. And what better way to feel good and make room in your closet for new things? If donating to charity isn’t in your budget, you want to consider other ways to give back. Try it- it gives an entirely different perspective to life.
With so many things happening around the city, and so many lovely places to visit, no wonder every one loves may.
And while patio season is the best reason why we love May, the second biggest reason for loving May is Cinco de Mayo. Cinco de Mayo, if you’re not aware, is a celebration with food and festivities. Cinco de Mayo (or May 5th) is the date that the Mexican army won a the Battle of Puebla against French forces in 1862, during the Franco-Mexican War. The date now signifies recognition of the Mexican culture and heritage, and is widely celebrated throughout the United States and parts of Canada.While we don’t really need an excuse to spend time with friends and indulge in a bit of mexican culture, we wanted to share one of favorite recipes to share in with said friends.
Don’t worry, its easy, and doesn’t involve going near an oven. What more can we want?
- 1 (15 ounce) can black beans, rinsed and
- 1 (15 ounce) can kidney beans, drained
- 1 (15 ounce) can cannellini beans,
- drained and rinsed
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 (10 ounce) package frozen corn
- 1 red onion, chopped
- 1/2 cup olive oil
- 1/2 cup red wine vinegar
- 2 tablespoons fresh lime juice
- 1 tablespoon lemon juice
- 2 tablespoons white sugar
- 1 tablespoon salt
- 1 clove crushed garlic
- 1/4 cup chopped fresh cilantro
- 1/2 tablespoon ground cumin
- 1/2 tablespoon ground black pepper
- 1 dash hot pepper sauce
- 1/2 teaspoon chili powder
- In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
- In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.
- Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.