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

Twice Baked Potatoes

• 4 baking potatoes
• Canola oil
• 4 slices bacon, cooked and chopped
• 1 stick butter
• 1/2 cup sour cream
• 1/4 cup milk
• 1/4 tsp seasoning salt
• 1/4 tsp black pepper
• 1 cup grated cheese (I prefer cheddar or colby jack)
• 1 green onion, thinly sliced or 1/4 tsp onion powder (I've made these using both, depending on what's in my fridge and I think they are delicious either way!)

Wash potatoes thoroughly and dry well. Coat with canola oil and bake at 400 for 45 minutes or until potatoes are tender. Remove and let cool slightly (10-15 minutes.) Slice potatoes in half length-wise and scoop out the middle, leaving a shell around the outside. Mix the scooped out potato with the bacon, butter, sour cream, milk, seasoning salt, pepper and onion (or onion powder) using a potato masher. Mix in 1/2 cup of cheese. Fill the potato shells with the mixture and top with remaining cheese. Bake at 300 for 10 - 15 minutes or until the cheese is melted.

Serves 4

Recipe from The Pioneer Woman