I have mentioned before how much our family loves grilling outside. We also love hanging out with large groups and enjoying all of the different flavors a pot luck meal provides. When cooking for a large group, we always consider what will be popular and tasty and what we can also make on a budget. Recently, I was invited by TheMotherhood to join with five other Houston Bloggers to come up with a meal for a large group using Lawry’s products. Our theme? Tex-Mex of course!
The six of us decided to split into pairs to prepare our large group meal. This approach reminded me of pot luck parties that are popular in our neighborhood. Someone will fire up the grill and then ask the neighbors to bring their favorite side dish to fit the theme. Lisa of Milehimama and Nicki of Nicki Woo the Home Guru paired up to make the main dish. They prepared a Carne Asada Torta with an alternate spin sandwich called the Vegetarian Grilled Party Sandwich with Easy Chipotle Mayonnaise (we all decided to do two versions of our recipes to suite different tastes and/or dietary needs). Rachel of Following in My Shoes and Crystal of Simply Being Mommy decided to team up to make fresh dips. They prepared a Black Bean and Mango Pico and a spin-off Roasted Pepper Pico de Gallo with Black Beans and Mango. And, Stacey and I each whipped up our own versions of Cold Bean Tex-Mex Salad (mine was a spicy spin called Spicy Cold Bean Tex-Mex Salad and you can see that recipe below). For all of the other recipes in our virtual pot luck, please head over to each of these ladies’ blogs by clicking on the recipe names, above.
Here is my version of our bean salad (bean salads are a great way to make a budget go far and the beautiful colors are eye-catching and fresh herbs are mouth-pleasing):
Spicy Cold Bean Tex-Mex Salad
- 1 can whole kernel corn
- 1 can black beans
- 1 can dark red kidney beans
- 1 can pinto beans
- 1 fresh diced Roma tomato
- 1 diced red onion
- 1 diced red bell pepper (save a little for garnish on top if you’d like)
- 1 diced poblano pepper
- 1 tablespoon crushed garlic (I used jarred)
- 1 bottle Lawry’s Baja Chipotle Marinade
- 1 large avocado (sliced or chopped) to use on top for garnish
- Fresh cilantro for garnish on top
- A dash of red pepper flakes to taste
- Lawry’s Season Salt to taste (I also served this on the table in lieu of regular table salt)
Win: Update: Congrats to Dee Ann S.!
One Potamus Prefers reader will win a Lawry’s Prize Pack that includes Lawry’s Balsamic Herb Marinade, Lawry’s Seasoned Salt and Lawry’s Original Season Salt Marinade. Just tell me your favorite Lawry’s product for the first required entry (if you haven’t tried Lawry’s, just tell me which looks the best from their website at www.lawrys.com).
If you’d like extra entries (after the required entry is completed), please leave a comment on this post for each entry:
1. Tweet about this giveaway. You can use the Share button at the top, right of this post and word the tweet however you want, but please use #Lawrys as your hashtag and include a link to this post. You get two entries per day for doing this and including the hashtag. You can also share in other ways with the Share button.
2. Become a Facebook fan of Lawry’s (like) for one extra entry.
3. Subscribe to our feed by email for one extra entry (sidebar).
4. Follow Potamus Prefers on Twitter.
5. Become a Potamus Prefers Facebook fan for one extra entry.
6. Follow PotamusPrefers through Google Friend Connect (sidebar) for one extra entry.
7. You can have one extra entry for each of the other blogger’s recipes you comment on on their blog (one comment per blog will count for an extra entry).
This giveaway is open to those in the U.S. only and will end Aug. 22, 2011 at 11:59 p.m. Central Time. Winner will be posted on this blog (in this post) and will be e-mailed (please be sure to leave an e-mail address if you aren’t a blogger or if it isn’t part of your profile). You will have 24 hours to reply.
Fine Print: I received product and compensation via TheMotherhood.com on behalf of Lawry’s. The giveaway prize is being provided as well. The opinions and recipes are our own.