Recipes for Wednesday

Bean Salad

1 can mixed beans

1 can green beans

1 can yellow beans

1 can baby corn (cut)

½ red onion chopped OR 1 jar marinated onions

1 chopped green pepper or red pepper

Drain all the cans, rinse the mixed beans.

Vinaigrette

½ cup oil

¼ cup cider vinegar

1 tsp chopped garlic

¼ tsp salt

¼ tsp pepper

¼ cup sugar or sugar replacement

We used to purchase a large (commercial size) container of low cal Italian dressing and used it on all of our salads for the vinaigrette, but we've found that we prefer to make our own salad dressings; they taste better and give each salad its own distinctive taste. We do purchase the 10 lb sack of red onions though, because we go through a lot of red onion.

Lentil and Black Bean Salad

1 can black beans

1 ½ cups cooked lentils

¾ cup corn

½ cup chopped red onions

½ cup green pepper

¼ cup parsley

Vinaigrette

½ cup oil

¼ cup cider vinegar

1 ½ tsp Dijon mustard

1 ½ tsp cumin

1 garlic clove

½ tsp salt

¼ tsp pepper