Black Bean and Corn Salad

Ingredients:

• 1 cup (canned) black beans
• 1/4 cup fresh or frozen sweet corn
• 2 red/yellow mini peppers (diced)
• 1/4 cup red onion (chopped)
• 1 tbsp fresh coriander leaves (chopped)
• 1 tsp roasted cumin seeds (crushed)
• 1 tsp taco seasoning
• hot sauce of your preference (to taste)
• 1 tbsp lemon juice (to taste)
• salt and pepper (to taste)

Instructions:

1. Open the can and rinse the beans.
2. Microwave frozen corn for one minute.
3. Add everything (except hot sauce) together in the bowl.
4. Add hot sauce as desired.

*Salad can be eaten immediately or can be kept in the fridge for a day.

*Cooked quinoa or couscous can be added to the salad.

Pineapple Salsa

Ingredients:

• 2 cups fresh pineapple (diced)
• 2 tbsp scallions
• 1/4 cup chopped red onion
• 1/2 cup chopped red pepper
• 2 tbsp chopped cilantro
• 2 tbsp lime juice
• 1 tsp sugar
• salt and pepper (to taste)

Directions:

1. Combine all the ingredients into a large bowl.
2. Let it rest for 1/2 hr.
3. Serve with tortilla chips.

Mango Salsa

Ingredients:

• 2 cups chopped mango
• 1/4 cup chopped red onion
• 1/2 cup chopped red pepper
• 2 tbsp chopped cilantro
• 2 tbsp lime juice
• 1 tsp sugar
• 1 thai chili (optional)
• salt and pepper (to taste)

Directions:

1. Combine all the ingredients into a large bowl.
2. Let it rest for 1/2 hr.
3. Serve with tortilla chips.

Mouth-Watering Avacado-Bean Dip

Ingredients:

• 19 oz can of black beans
• 1 tbs. lime juice
• 1 1/2 tsp.chili powder
• 1/2 tsp. minced garlic
• guacamole (see below)
• tomato salsa (see below)
• sour cream (to taste)
• shredded cheddar (to taste)
• 1 cup chopped tomatoes
• 1/4 cup chopped scallions

Directions:

1. Mash the black beans with the garlic and chili powder; spread this on the bottom of a bowl.
2. Layer the guacamole, salsa, and sour cream on top.
3. Sprinkle the cheddar, tomatoes, and scallions and serve.