If you grow up in a church, potlucks are pretty standard. Game nights, super bowl parties, Sunday school meetings, holiday gatherings, low budget weddings, you name it— the church is on it. These days, there are probably a myriad of rules and regulations about what a responsible contribution would be– but back then, the only instruction was to bring enough food to feed one family. For the Fortunes, our staple contribution was a bucket of fried chicken, potato wedges and biscuits. Now yes, we happen to be black (so I know what you’re thinking) but this kind of meal was a HUGE departure for my mother and I loved her for it! I remember walking into our church’s Family Life Center (essentially a large rec room) and jumping in line immediately just to get a plate of what my own family brought!
Fast forward to present day and City Furniture is my new potluck beat. When my sorority sister Carolyn lured me to the company, I was all but guaranteed fantastic coworkers, festive happy hours and regularly scheduled pot luck lunches— all of which has come true.
For this month’s marketing department potluck, I will be debuting what I have deemed my new go to: Mexican Three Bean Salad. Instead of getting caught up in coming up with something impressive or different every time I’m going to take a leaf out of my mother’s book and just stick with what works.
The colorful vegetarian side below is something I’ve made a few times for myself and I can never get enough of it! Only a $10 dish, it’s easy to make, easy to store (just slap it into the company fridge), and there’s plenty to go around. As per usual, once I get these beans on the buffet I’ll be hopping in line with the intent to throw down!
M E X I C AN T H R E E B E A N S A L A D
1 Can black beans
1 Can garbanzo beans
1 Can red kidney beans
1 Can corn
1 Pint cherry tomatoes (about 2 cups)
1/2 Cup red onion
2 Tablespoons fresh cilantro
1/3 cup lime juice
1 Tablespoon olive oil
1/2 Tablespoon honey
1/4 Teaspoon chili powder
1 Teaspoon salt
1/4 Teaspoon garlic powder
Black pepper to taste
- Using a strainer, drain and rinse all beans and place into a large bowl. Drain canned corn and add it to the bowl.
- Chop cherry tomatoes into quarters (about 2 cups) and place into the large bowl.
- Chop 1/2 cup of onion, add it to the bowl and set the bowl aside.
- Chop 2 tablespoons of cilantro and place into a small bowl. Add lime juice, olive oil, honey, chili powder, garlic powder, and salt. Whisk the ingredients together with a fork.
- Pour cilantro lime dressing into the large bowl, combining the mixture with a large spoon.
- Cover and refrigerate.