top of page

Welcome to

Mary's Tavern

Learn about me, my books, enjoy photo galleries from my travels, view the blog, and stay up to date regarding news and events.

Friday Feast | Let's Celebrate Midsummer

I've been giddy (and absent-minded) all week. I blamed it on my upcoming new book release, but I was wrong. Midsummer magic surrounds me during this time, and I forgot. I'm playful, hum more often, and tend to start walking barefoot, especially in my garden. There's definitely faery mischief sprinkled around my home. And I'm sure if you look hard enough, you'll find the same in your garden or park.

The sun rises to the height of its power on the summer solstice. Last year, I truly embraced summer. It used to be my least favorite season. Now I relish the long, warm (and hot) lazy days. Even with everything happening around the world, I'm going to treasure this day--this season. Yes, I've miss watching my favorite sport of baseball (San Francisco Giant's fan), going to the store without a mask, and not being able to attend large gatherings for picnics and parties. Yet I will find other things to occupy my summertime fun.

This tasty bean salad is delicious! I've created so many versions, including switching out the cheese for cheese tortellini. Feel free to use my recipe or create your own version.

And remember, if you have a favorite summer recipe, please send it to me at: I'd love to feature it on Friday Feast!

Dance, sing, and play on this Midsummer Eve!



2 tablespoons honey

1 tablespoon Dijon mustard

1 tablespoon red wine vinegar

1 tablespoon extra-virgin olive oil

½ teaspoon sea salt

¼ teaspoon ground black pepper

1 – 15oz. can black beans, rinsed and drained

1 – 15oz. can kidney OR garbanzo beans, rinsed and drained (or a mixture of half and half)

1 –15 oz. can green beans

1 cup grape tomatoes cut in half

1 jalapeno, seeded and finely chopped

1 cup diced cheese (I like Monterey Jack, Cheddar, or Gouda)

½ red onion, diced

In a large bowl, whisk together honey, mustard, vinegar, olive oil, salt, and pepper. Add black beans, kidney or garbanzo beans, green beans, tomatoes, jalapeno, onion, and cheese. Refrigerate for an hour to allow the flavors to blend. Taste before serving and adjust seasoning if necessary.



bottom of page