Fool’s Gold Salad

Love and Laughter in the Old West



Confession time:  Cooking is not my thing.  I came to that realization the day my then five-year-old daughter rushed home from kindergarten raving about the cafeteria food.  To add insult to injury she couldn’t believe that the Jello kept its shape.  That was the day I stopped slaving over a hot stove and took up writing, instead. She’s now a certified professional chef and has cooked for U.S. presidents.  This only proves one thing; if you want to raise a chef, stay out of the kitchen.


Which brings us to recipe week at Wildflower Junction: My daughter saved the day (and probably national security) by generously offering to whip up a recipe to share.   You and your health provider will be glad she did.  Incidentally, if you need help with menu planning, holiday party tips or simply have a cooking question, you can reach Chef Robyn at  Just mention burnt orange juice.  She’ll know her mom sent you. 

Chef Robyn


Fool’s Gold Salad

By Robyn Fennessy  C.C.









2 medium cans of black beans, drained and rinsed in cold water

2 medium cans of pinto beans, drained and rinsed in cold water

2 cups frozen corn (Trader Joe’s has frozen roasted corn). Use either white or yellow.

*If roasted corn is not available: place corn in skillet. Heat and stir until roasted.

1 medium red onion. diced

1 medium tomato, diced

1/8 cup of fresh cilantro, chopped                                                                                                                                                                                                                                            

2 tablespoon cumin

1 tablespoon chili powder

2  teaspoons salt

1 teaspoon black pepper

¼ cup red vinegar

¾ cup of salad oil

2 whole limes (squeezed)

1 whole avocado diced


Gently toss beans, corn, onions, tomatoes, and cilantro together.  Combine vinegar, oil, limes, cumin, chili powder, salt and pepper in a jar and shake well.  Pour over bean/corn mixture.  Toss until all ingredients are coated. Chill.  Add avocado just before serving



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21 thoughts on “Fool’s Gold Salad”

  1. Margaret, love how the cooking genes got passed on. Did they skip a generation or is this a mutation?

    Writing over cooking sounds like a worthy trade.

    Thank your daughter for me.

    peace, Julie

  2. Margaret, too funny! If a kid raves about cafeteria food, then I guess you did have a problem. My daughter called from college and was cooking for her boyfriend and asked how much baking powder I used in my gravy. That’s when I knew somewhere along the line, I’d failed teaching her how to cook. But now that she’s married with a family of her own, she learned. thanks for the fun post.

  3. Julie, I think the genes may have come from hubby’s side. His mother was a great cook. But I like the sound of a mutation. Makes me think of the tomatoes that attacked New York or something.

  4. LOL, Margaret. My cooking skills are defined by: if its, cheap, fast, easy and kids will eat it, I can make it. This from a mom who raised her kids on Lucky Charms and Toaster Streudel. They actually survived.

    Can’t wait to try your daughter’s great-sounding salad. You must be super proud of her!

  5. Elizabeth, fast and easy–that’s my kitchen speed, too. Don’t feel bad about the Lucky Charms and Toaster Streudel. My daughter complains that after spending years learning French cuisine and becoming a chef, all her kids want is mac & cheese.

  6. Margaret, this is a great recipe. I’m glad your daughter shared this with us. From what you say I guess she learned to cook as a survival mechanism. She figured that was the only way she’d make it. LOL But, I can imagine how nice it would be to have a chef in the family. Just think about the Thanksgivings and Christmases you don’t have to cook.

  7. Linda, I have it even better than that. My daughter is married to a chef–an excutive chef at a Los Angeles hotel. Their neighbors complain about having to live next door and smell all that wonderful cooking.

  8. I am not a kitchen-lover either, Margaret. Thanks to Robyn for sharing this with us. This is definitely one to try. My hubby is the chef at our house. You can’t live in a firehouse for 34 years and cook for other guys and not become good. You get razzed to death otherwise.

    I love Top Chef, though. oxox

  9. Thanks to all the Fillies (and their chef relatives)
    for the great recipes! I can’t wait to try them!
    Burnt orange juice! ROTFL!

    Pat Cochran

  10. I had to learn to cook. It was a matter of survival. Don’t tell Mom but my brothers even paid me to cook.

    Chef Robyn

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