PAULA'S TOSSED SALAD (Living Room Series by Kelly Minter)

SALAD:
mixed greens
chopped green onions
feta cheese
julienned carrots
pine nuts
cucumber, peeled and finely chopped
sweet corn kernels

SALAD DRESSING:
1c canola oil
2/3c sugar
1t salt
1t pepper
1t minced garlic
1T fresh lime juice
Combine, shake well, and refrigerate.

BLACK BEANS AND RICE (Living Room Series by Kelly Minter)

4cans black beans
1/2 yellow onion, chopped
6t garlic
1 bunch cilantro, chopped
8oz shredded Mont Jack cheese
2c brown rice
Toppings: 2 avocados, 1c sour cream, tortilla chips

Preheat oven to 325* Heat black beans in a pot over med heat for 20min.  Saute onion, garlic, and cilantro and add to beans.  Pour into 9x13 pan and top with cheese.  Cover and bake for 30min. Prepare rice as directed.

VEGGIE SQUARES

This appetizer has become a staple at every holiday and family function we have.  I have truly lost count of how many times we have made this- always a hit.

2 pkg refrig crescent rolls
2 (8oz) light cream cheese
1pkg Hidden Valley Ranch powder
1c. light mayo
1c. broccoli, finely chopped
1c. cauliflower, finely chopped
1/2 c. pepper, diced
1/2c. carrots, shredded
1c shredded cheese (cheddar, mont jack, etc)

Unroll crescent rolls in a 10x15x2in baking pan.  Bake according to package directions and let cool.  In a bowl blend cream cheese, Ranch, and mayo.  Spread over cooled rolls.  Sprinkle with veggies and cheese.  Refrigerate and cut into squares to serve.

BLACK BEAN SALSA (Shana)

1 can shoepeg corn
2 cans black beans, drain and rinse
1 small red onion, diced
1 lg tomato, diced
1c. cilantro, chopped
1t cumin
1T evoo
juice of 1 lime

Combine all ingredients in a bowl and stir.  Let set in fridge overnight before serving.

ROASTED EGGPLANT DIP (Parade)

This is a great healthy dip recipe (for a change) that can be used with pita chips, crackers, or veggies. It only has 70 calories per serving!

2 firm eggplant
2T olive oil
2t garlic
juice and zest of 1 lemon
1 small onion, chopped
3T fresh basil, chopped
salt & pepper

Preheat oven to 400* Set the eggplants on a baking sheet lined with foil.  Prick a few times with knife.  Roast 45-50min. Let cool and halve the eggplants.  Scoop out the insides.  Put in blender or food processor with olive oil and onion.  Puree.  Add remaining ingredients and pulse to blend.  Chill and serve.