Black Bean Salad

I love beans and peppers so this salad hits the spot for me every time! It looks quite summery, but you can find the ingredients pretty much all year round. It's so good! Has a subtle vinegar taste which I also love. 1 can (I do 2 because I love them) black beans, rinsed and drained

1 c. corn
1-3 c. chopped bell pepper (I've used all colors-green, red, yellow, orange)
1/4 c. chopped parsley

Dressing:
1/4 c. red wine vinegar
2 Tbl. olive oil
1 tsp. lemon juice
1 clove garlice, minced (or about 1 tsp. garlic powder)
2 tsp. sugar

Combine salad ingredients and toss with whisked dressing ingredients

ENJOY!

DELICIOUS Gingered Carrots

I am one who loves a good ol' plain steamed veggie like carrots, broccoli, zucchini, yellow squash etc. with a little S&P for a side dish. We have one of those probably 4 times a week for dinner. But every once in a while I come across a more elaborate veggie dish that is healthy and delicious. And here is my very favorite one. It comes from my Grandma and is seriously SO SO good! It's such a unique taste that you wouldn't expect, and as a bonus it fill your home with an amazingly pleasant aroma.

6 chopped green onions (I use whatever I have on hand which is usually yellow or brown)
8 carrots, sliced thinly lengthwise
1 c. celery, diced
2 Tbl. brown sugar
1 tsp. basil
1/2 tsp. ginger
1/4 tsp. salt

Put carrots and onions in a 9x13 inch pan. Combine the rest of the ingredients first and then add to the pan. Add 1/2 c. water. Bake at 450 degrees for 50 min. I usually stir it 2-3 times to make sure everything stays evenly moist.

I'm being serious, you've GOT to try these. You won't be sorry!

Ask my 19 month old son who won't come NEAR any type of veggie. He LOVES them! (probably because of the sugar, but you could leave it out and they would still be really good)

Fajita Skillet

LOVE this dish from Taste of Home!!! I didn't do the tortilla strips that it called for and it was still delicious. I prefer it just by itself, but my husband would prefer it with a tortilla like buritto-style or on top of rice. Any way you do it it would turn out great!

Ingredients

• 2 flour tortillas (10 inches), cut into 1/2-inch strips
• 3 tablespoons Olive Oil, divided
• 1/2 pound boneless skinless chicken breasts, cut into strips
• 1/2 pound boneless beef sirloin steak, cut into thin strips
• 1 medium green pepper, sliced
• 1 small onion, sliced
• 2 tablespoons soy sauce
• 2 teaspoons brown sugar
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon pepper
• 1 teaspoon cornstarch
• 2 tablespoons lime juice
• 1 cup cubed fresh pineapple
• 1 medium tomato, coarsely chopped

Directions

• In a large skillet, fry tortilla strips in 2 tablespoons oil on both sides for 1 minute or until golden brown. Drain on paper towels.
• In the same skillet, cook the chicken, beef, green pepper, onion, soy sauce, brown sugar, chili powder, cumin and pepper in remaining oil for 3-4 minutes or until chicken is no longer pink.
• In a small bowl, combine cornstarch and lime juice until smooth. Stir into skillet. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in pineapple and tomato; heat through. Serve with tortilla strips. Yield: 4 servings.

Hawaiin Kabobs

This is one of the most tasty kabob marinades I've ever had! We got it in for dinner one night before the no open fire law came about here in California (boo). We only did peppers, onions and chicken and pineapple and it was so, so good!

Ingredients:

pineapple (preferably fresh :)) or 1 20 oz. can pineapple chunks
1 large green pepper, cut into 1-inch pieces
1 large red pepper, cut into 1-inch pieces
1 large onion, quartered
12-16 mushrooms, optional
16-18 cherry tomatoes
1/2 c. soy sauce
1/4 c. olive oil
1 Tbl. brown sugar
2 tsp. ground ginger
1 tsp. garlic powder
1 tsp. ground mustard
1/4 tsp. pepper

Drain pineapple, reserving 1/2 c. juice. Place pineapple chunks and vegetables in a large bowl; set aside. In a saucepan, combine reserved pineapple juice with soy sauce, olive oil, brown sugar and seasonings; bring to a boil. Reduce heat and simmer, uncovered, for 5 minutes. Pour over vegetable mixture; cover and refrigerate for at least 1 hour, stirring occasionally. Remove pineapple and vegetables from marinade and reserve marinade. Alternate pineapple, green pepper, onion, mushrooms if desired and tomatoes on skewers. Grill kabobs for 20 minutes or until soft, turning and basting with marinade frequently. Serve over rice if desired.