Mexican bean Salad

INGREDIENTS:

* 1 (15 ounce) can black beans, rinsed and drained
* 1 (15 ounce) can kidney beans, drained
* 1 (15 ounce) can cannellini beans, drained and rinsed
* 1 green bell pepper, chopped
* 1 red bell pepper, chopped
* 1 (10 ounce) package frozen corn kernels
* 1 red onion, chopped
* 1/2 cup olive oil
* 1/2 cup red wine vinegar
* 2 tablespoons fresh lime juice
* 1 tablespoon lemon juice
* 2 tablespoons white sugar
* 1 tablespoon salt
* 1 clove crushed garlic
* 1/4 cup chopped fresh cilantro
* 1/2 tablespoon ground cumin
* 1/2 tablespoon ground black pepper
* 1 dash hot pepper sauce
* 1/2 teaspoon chili powder



Directions:

1. In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
2. In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.
3. Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.

Taco Salad

INGREDIENTS:

Taco salad shells
Brown rice
Beans of your choice (Refried, black beans, kidneys)
Taco seasonings
Sazon (from Adobo)
1/2 vegetable bouillon cube
Shredded lettuce
Shredded cheese
Chopped green peppers (finely)
Chopped yellow onions (finely)
Chopped tomatoes
Low fat sour cream
Avocado
Olives
Cilantro
Lime juice
Olive oil
Crushed garlic


DIRECTIONS:

Cook taco salad shells according to it's directions. Heat a couple tablespoons of olive oil and saute the finely chopped onions, green peppers and garlic. Then add your water along with the Sazon and bouillon cube. When the water boils add your rice, reduce to simmer, cover and cook for the time recommended. Heat beans up and add your taco seasoning to it. Chop all your veggies. Add lime juice and cilantro to your chopped avocado. Assemble taco salad to your liking. Enjoy!

TIPS: You can use veggie crumbles instead of rice, just add your taco seasoning to that instead. When cooking rice do not stir it to prevent it from sticking!

Cucumber Salad

INGREDIENTS:

* 3 small cucumbers, thinly sliced
* 3/4 small red onion, thinly sliced
* 1-1/2 large tomato, halved and sliced
* 1/4 cup and 1 teaspoon mayonnaise
* 1 tablespoon and 1-1/2 teaspoons white vinegar
* 1/4 teaspoon salt
* 3/4 teaspoon ground black pepper


Directions:

In a medium bowl, toss together the cucumbers, red onion and tomato. Gently stir in the mayonnaise, vinegar, salt and pepper until coated. Cover and refrigerate for at least 1 hour before serving.

Winter Fruit Salad with Lemon Poppyseed Dressing

INGREDIENTS:

* 1/2 cup white sugar
* 1/2 cup lemon juice
* 2 teaspoons diced onion
* 1 teaspoon Dijon-style prepared mustard
* 1/2 teaspoon salt
* 2/3 cup vegetable oil
* 1 tablespoon poppy seeds
* 1 head romaine lettuce, torn into bite-size pieces
* 4 ounces shredded Swiss cheese
* 1 cup cashews
* 1/4 cup dried cranberries
* 1 apple - peeled, cored and diced
* 1 pears - peeled, cored and diced


DIRECTIONS:

1. In a blender or food processor, combine sugar, lemon juice, onion, mustard and salt. Process until well blended. With machine still running add oil in a slow steady stream until mixture is thick and smooth. Add poppy seeds and process just a few seconds more to mix.
2. In a large serving bow combine the romaine lettuce, shredded Swiss cheese, cashews, dried cranberries, cubed apple and cubed pear. Toss to mix then pour dressing over salad just before serving and toss to coat.

Cranberry Spinach Salad

INGREDIENTS:

* 1 tablespoon butter
* 3/4 cup almonds, blanched and slivered
* 1 pound spinach, rinsed and torn into bite-size pieces
* 1 cup dried cranberries
* 2 tablespoons toasted sesame seeds
* 1 tablespoon poppy seeds
* 1/2 cup white sugar
* 2 teaspoons minced onion
* 1/4 teaspoon paprika
* 1/4 cup white wine vinegar
* 1/4 cup cider vinegar
* 1/2 cup vegetable oil


DIRECTIONS:

1. In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
2. In a large bowl, combine the spinach with the toasted almonds and cranberries.
3. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.