Festive Bean Salad

Fresh and colorful, this healthy side dish goes well with Mexican food or just about any dish.

1 green bell pepper, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
3/4 cup red onion, diced
1 can whole corn, (15 oz) drained
1 can lime & cilantro Rotel diced tomatoes, drained
2 teaspoons minced garlic
2 tablespoons olive oil
4 tablespoons red wine vinegar
1 can black Beans, (15 oz) drained
1 can kidney beans, (15 oz) drained
Salt and Pepper

In a large bowl, combine peppers, onion, corn, Rotel tomatoes and garlic. Add olive oil, vinegar, and lightly salt and pepper to taste. Add black beans and kidney beans and toss well. Makes about 9 - 1 cup servings. Refrigerate leftovers.

Optional: 1/2 of a jalapeno, finely chopped can be added for more kick.

Satan Called....He Wants His Weather Back.

Kansas is starting to feel like a desert. Normally I like summer, but this heat has been oppressive to say the least. The dry heat hits you in the face like walking into an oven and the brown grass crunches under your feet. I swore after the winter we had I was not going to complain about the heat in the summer but come on! Week after week of 100+ temps and I finally just had to give in and say something! I look at the drought maps on the weather website and see how this drought is spreading up from Texas like a cancer. It is 111 degrees today, I am doing all I can for the animals but still I worry about them. We need a break and we need rain, after our hay is put up I think I am going to Google rain dances....yes things are just about THAT bad.