Mexican Bean & Rice Salad

• 2 cups cooked brown rice (I used a little less than 2 cups because it was all I had and it was fine)
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 (15 ounce) can black beans, rinsed and drained
• 2 ears fresh corn, cooked removed from cob (a cup or two of frozen corn or even canned corn would work too)
• 1/4 small onion, diced
• 1/2 green bell pepper, diced
• 1 lime, zested and juiced
• 1/4 cup chopped cilantro leaves
• 1 teaspoon minced garlic
• 1 1/2 teaspoons ground cumin
• salt to taste

In a large bowl, combine the brown rice, kidney beans, black beans, corn, onion, green pepper, lime zest and juice, cilantro, garlic, and cumin. Lightly toss all ingredients to mix well, and sprinkle with salt to taste. Refrigerate salad for 2-4 hours. (I think this just gets better the longer it marinates!) Toss again before serving.

Recipe adapted from allrecipes.com

Pumpkin Scones with Cranberry Butter

• 2 1/4 cups all-purpose flour
• 1/4 cup brown sugar
• 2 tsp baking powder
• 1 1/2 tsp pumpkin pie spice
• 1/4 tsp salt
• 1/4 tsp baking soda
• 1/4 cup cold butte
• 1 egg
• 1/2 cup canned pumpkin
• 1/3 cup milk

Whisk together the egg, pumpkin and milk. Mix flour, brown sugar, baking powder, spices, salt and baking soda. Cut in butter until mix is crumbly. Add the pumpkin mixture into the crumbs. Turn dough onto a floured surface. Knead well. Pat into 2 4" circles. Cut circle(s) into 8 wedges. Place on baking sheet. Bake at 400 for 10-15 minutes (depending on size of wedges).

Cranberry Butter

• 1 Tbsp dried cranberries
• 1/2 cup boiling water
• 1/2 cup soft butter spread
• 1 Tbsp powdered sugar

Pour boiling water over cranberries. Let them stand 5 minutes. Drain and chop. Beat butter with powdered sugar until fluffy. Add cranberries and incorporate well. Cover and refrigerate before serving.

These are truly delicious and one my favorite fall treats!

Recipe courtesy of my dear friend, Becca