Back-to-School "Boo Hoo Brunch"

Bob's Bean Salad Recipe from Allrecipes.com

Each year our MOMS Club, along with my friends and I, get together just after back-to-school for a "Boo Hoo Brunch".  It's a great way to connect with the mothers who have little ones going to school for the first time, or who suddenly find themselves alone all day while everyone's at school.  As a stay-at-home mother, this can be a difficult time when your home is all too quiet, and the reality of no children under foot can create a sense of loneliness and purpose.

Our "Boo Hoo Brunch" was full of laughs, friendship, support and great food.  It's so uplifting to be around all the girls discussing what's next in our lives... and did I mention the great food?

Happily submitted to Family Friendly Friday's over at Mommie Cooks!

Recipe: Cowboy Caviar (Bean Salad)

Packed full of nutricious beans, peppers, tomatoe, celery and red onion this salad is delicious.  I'm glad it's called Cowboy Caviar because I don't think my kids would eat it if it was called bean salad.  My husband brought home this recipe from a lady at his work who brought some in to share.

A gift for a friend.  Isn't it pretty in the jar?

This salad takes a little time to make as there's alot of chopping, but it lasts 2 weeks in the fridge.  Perfect for a pot luck, camping, to pack in a cooler, lunches for the week, or to give as a gift to a neighbour.  Yes, you don't always have to give baked goods as gifts.  This recipe makes a huge batch.

I served this with homemade turkey burgers and buns and I'll post those recipes next week.  Let me tell you, they were awsome!  You can also serve this on tortilla chips, pita bread, flat bread crackers or simply with a spoon like we did.

COWBOY CAVIAR (BEAN SALAD)

Boil the oil, vinegar and sugar, and let cool
1 cup oil
1/2 cup sugar
1 cup cider vinegar or red wine vinegar

Dice and place in large bowl
4 stalks celery, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 red onion, diced
1 yellow bell pepper, diced
3-4 roma tomatoes, diced

Drain, rinse and place in a large bowl with diced vegetables
1 can (15 oz) shoped or white corn
1 can (15 oz) pinto beans
1 can (15 oz) black eyed peas
1 can (15 oz) black beans
1 can (15 oz) chick peas

Salt and ground black pepper to taste.

After oil, vinegar and sugar mixture has cooled, mix it together with the diced vegetables and beans.  Store in the refrigerator for up to two weeks.  This gets better by the day, if you can keep it that long.

Printable Recipe

Enjoy!

1952, Harper and Row