Ingredients (use vegan versions):

• 2 handfuls of black beans, cleaned, soaked and cooked for 8 hours
• 1 bag frozen corn
• 1 medium onion
• 1 red bell pepper
• 5 cloves garlic
• 1/4 cup fresh cilantro
• 1/4 tablespoon salt
• juice of one lemon, one lime, one orange

Directions:

Roast pepper and garlic in a 350 oven for about 30 minutes, place
pepper in paper bag for 20 mintes to steam. Peel pepper and
squeeze meat out of garlic cloves. Mix *drained* beans, cooked
corn, chopped onion, cut up pepper (I use scissors to cut my
pepper and my cilantro), chopped roasted garlic, cut up cilantro.

Add salt to taste and the juices. Let sit overnight.

Serves:

Ingredients (use vegan versions):

• 3 cups dried black beans, soaked and cooked
• 3-4 ears corn, cooked and cut off the cob
• 1-3 bell peppers, preferably yellow or red
• juice and grated rind of 1 orange
• balsamic vinegar
• herbs and/or spices

Directions:

Mix everything together, and let sit for flavors to mix. This time I
seasoned it with finely chopped fresh ginger and fresh thyme; other times
I’ve used rosemary and thyme (because that’s what I had fresh); there are
probably dozens of tasty combinations. I have only the vaguest idea of
how much balsamic vinegar I used, since I didn’t measure it; it was at
least 1/4 cup but probably more; I just went by taste.

I served it as a salad (it makes lots; I’ve been using this all year as
a potluck dish) but it is also good heated and served over rice (that’s
what I did with the leftovers).

Serves:

Ingredients (use vegan versions):

• 1 cup of couscous
• 2 cups of boiling water
• 1 1/2 cups of frozen yellow corn
• 2 cups cooked black beans
• 1 small onion, chopped
• a few sliced scallions
• about 16 cherry tomatoes, halved
• 4 cloves of garlic, minced
• 1/2 of a habenero pepper, minced
• fresh cilantro leaves – I used lots, at least 1/2 cup
• salt, cumin and rice vinegar to taste

Directions:

Put the couscous in a large bowl. Pour the 2 cups of boiling water over
it. Cover the bowl. When the couscous has absorbed the water (about
20 mins.), add the frozen corn and mix. The heat from the couscous will
thaw the corn. Add the rest of the ingredients and mix well. This tastes
great at room temperature. I’m having a big bowl of it for lunch today.

Serves:

Ingredients (use vegan versions):

• 1 cup dried lentils
• 1 cup dried black eyed peas
• 2 cups cooked rice (brown)
• 4-5 tablespoon fresh minced chives
• 1 tablespoon vegan Worcestershire sauce
• 3 tablespoon olive oil
• 2 tablespoon white vinegar
• 6 cloves garlic minced

Directions:

Fill a large pot about half way with water and black eyed peas. Bring to a
boil. Once the water starts to boil, time for 5 minutes. After the five
minutes add the lentils and boil covered for 20 minutes. Drain beans and
pour into a colander. Rinse with cool water until the beans are room
temperature. Mix in remaining ingredients. Refrigerate in an airtight
container for several hours or overnight.

To serve:
1. As is
2. As a side dish to veggie burgers, or other sandwich
3. As an entree over a bed of lettuce with slices of tomato and cucumber
(great for lunch)

Serves:

Ingredients (use vegan versions):

• 1/2 cup vinegar
• 1/2 cup salad oil
• 1/2 cup vegan sugar
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 large onion, chunked

Directions:

Blend above ingredients. Pour over drained (~16 oz. can each) wax,
green, kidney, and garbanzo beans. Chill overnight.

Enjoy!!

Serves: