Black bean salad. You can spend all day cooking or you can open a can of black beans and a can of niblets corn, both drained, chop a bunch of scallions, halve some grape tomatoes, chop a colorful pepper, chop some cilantro, and dress it with fresh lime juice and olive oil.My exact thoughts--made that for the Labor Day weekend (except I used fresh corn nuked ~1 minute per ear used so it was crisp and sweet) and diced fresh tomatoes instead of grape tomatoes. BTW Progresso Black Beans come in a 19 oz can whereas others come in a 15 oz can, so you might want to pick up a few cans of the Progresso since you get more ozs. Make sure to use the lime (iow no substitutes). It adds a key flavor dimension (I also used olive oil but I think I could've skipped it entirely tbh--added virtually nothing tastewise imo).The black bean salad was really good and went fast so I made more on Labor Day itself but added rice--I think I preferred it without the rice though--just adding the rice idea as an extender if you needed more volume.Another idea I had was broccoli salad: --coarsely chopped broccoli (someone here I believe recommended cooking it slightly first--I tried that, but it didn't matter too much tastewise). -- a few packages of shredded cheddar --bacon bits or baco's (I make mine with baco's instead of bacon bits since I don't eat meat)--shredded carrots (optional)--Toss with dressing of mayo + a little sugar & yellow mustard.
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