WOW!!!  This is my creative masterpiece from yesterday.  I had planned on attending a church potluck dinner that began 30 minutes away from my home at 5:45.  Because of my poor time management, I didn’t have time for the delicious fruit salad and “Hopping John’s” black beans with brown rice.  I began to panic!  On my way home from my various Saturday errands, I ran into the local grocery store.  It was 4:15.  Think, think think!  I grabbed every variety of bean that I could (that was just beans… no bacon, sausage or sugary syrup added).  I ended up with:  black beans, pinto beans, butter beans, kidney beans, and black eyed peas.  I ran to the produce department and grabbed one bunch of cilantro, one bunch of green onions, and 3 avocados.  When I finally made it home, I dashed to my pantry and snatched up 2 cans of Rotel tomatoes, 2 cans of corn, and our big container of white vinegar.  Quickly, I opened up each can, then drained and rinsed very well (except the tomatoes… I left them in their juice).  I plopped them all in a big mixing bowl and added the Rotel tomatoes and 1/4 cup of vinegar.  I skinned and chopped each avocado, chopped the green onions, chopped the cilantro nice and fine.  I added these items then squeezed one whole lemon into the mixture for good measure.  To serve it, I brought along 2 bags of baked Tostitos.  This turned out very yummy indeed!!

Ingredients:

1 can black beans

1 can butter beans

1 can kidney beans

1 can pinto beans

1 can black-eyed peas

2 cans corn

2 cans Rotel tomatoes

3 avocados, peeled and chopped

1 bunch  green onions, chopped

1 bunch cilantro, finely chopped

1/4 cup white vinegar

juice of 1 lemon