#2347 - Black Bean and Corn Salad

(by Shirley McNevich)

1 - 10oz. box plain couscous
1 - 16oz. bag frozen whole kernel corn (thawed and drained)
1 - 15oz. can black beans (drained and rinsed)
4 spring onions (diced--dice both white and green parts)
1 medium red bell pepper (finely chopped)
2 garlic cloves (minced)
1/4 cup fresh lemon juice
1/4 cup extra virgin olive oil
1 tsp. salt
ground pepper to your taste

Prepare couscous according to box directions, then drain and cool completely. In a bowl add couscous, drained corn, drained black beans, onions, red bell peppers and minced garlic--toss to mix. Sprinkle salt over the top and crush black pepper over the top--toss to mix. Add lemon juice and olive oil--toss well.

#1138 - Nachos and Black Beans

(by Shirley McNevich)

1 bag Tostitos scoops nacho chips
1 - 16oz. can black beans (drained and rinsed)
1 jar mild, medium or hot salsa dip
1 - 10oz. package frozen whole kernel corn (thawed)
4 green onions (chopped)
2 cups shredded cheese of your choice
1 chopped tomato

Spread nacho chips in a single layer on cookie sheets. In a bowl add beans, corn, salsa and green onions--stir. Use a spoon to put some of the bean mixture on each individual nacho chip. Sprinkle shredded cheese on each of the nacho chips. Bake at 350 degrees until cheese melts. Remove from oven and sprinkle a few chopped tomatoes on top of each nacho chip (on top of the melted cheese).