Black Bean and Corn Salad

This recipe is from my sister Kelli. It is sooo good, I recommend making a double batch so you have leftovers. I made it for a banquet Sunday and everyone asked for the recipe.

INGREDIENTS:

1/3 cup fresh lime juice

1/2 cup olive oil

1 clove garlic, minced

1 teaspoon salt

1/8 teaspoon ground cayenne pepper

2 (15 ounce) cans black beans, rinsed and drained

1 1/2 cups frozen corn kernels

1 avocado - peeled, pitted and diced

1 red bell pepper, chopped

1 small container of grape or cherry tomatoes, halved

6 green onions, thinly sliced

1/2 cup chopped fresh cilantro (optional)

DIRECTIONS:

1. Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid, and shake until ingredients are well mixed.

2. In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro. Shake lime dressing, and pour it over the salad. Stir salad to coat vegetables and beans with dressing, and serve.

Black Bean Salsa

1 can black beans, drained and rinsed

(or 1 cup dry beans cooked)
1 cup yellow or white corn
1 avocado chopped
1 small red onion diced
1 tomato diced (or 1 can diced tomatoes drained +
2T reserved juice
2 jalapeno peppers, seeded
(or a small can diced green chilies or both)
Pinch of fresh cilantro, black pepper, cumin,
chili powder, paprika, garlic powder.

Mix it all together and chill for at least an hour.
Serve with tortilla chips or over omelets.

Bowtie Pasta Salad

Substitute some of the veggies if you like, but don't omit the cucumbers! It makes it so crunchy and wonderful.

1 lb. bowtie pasta, cooked

2 c. broccoli, steamed

1/2 c. peas

2 c. grated carrots

2 tomatoes, diced

1 green pepper, diced

1 cucumber, seeded, diced

Dressing:
1/2 c. olive oil
3T Bragg's Liquid Amino's
2T yellow mustard
1 1/2 t. dill
1/2 t. black pepper
Juice from 1 lemon

Combine cooked pasta and vegetables. In a small bowl, combine dressing ingredients. Whisk. Pour dressing over pasta and veggies, toss. Refrigerate until well chilled for best taste.

Enjoy!

Kelly, here is the recipe you requested.

Puerto Rican Rice

4 c water

3T butter

2 vegetable bouillon cubes

8oz tomato sauce

1 can pigeon peas, or Gandules (ethnic food section)

1 t. chili powder

1/2 t. cumin

1 t sea salt

1/4 t. black pepper

pinch cayenne

Boil above ingredients. Add:

3 cups uncooked white rice

2 cloves garlic, minced

1/4 c. minced onion

Pour into a greased 9X13in casserole dish.

Cover tightly with foil.

Bake for 1 hour and 350 degrees.