Black Beans

1 can black beans, rinsed and drained
1 1/3 cup tomato juice
2 cloves garlic, minced
1 teaspoon ground cumin
2 tablespoons olive oil
1 1/2 teaspoon salt
2 tablespoons fresh chopped cilantro

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.

Black Bean Salsa

2 cans black beans - drained
2 cans shoe peg corn - drained
1 bunch green onions sliced
1 bunch cilantro
5 large tomatoes- diced
1 Avocado (optional)

Dressing:
2 T olive oil
2 T lime juice
1 T red wine vinegar
salt and pepper

Toss everything together in a bowl. You may need to double the dressing.

Carolyn Wallace

Black Bean and Chicken Tacos

2 Chicken breasts, cut into bite-sized pieces
1 can black beans, drained and rinsed
½ bag frozen corn, thawed **I like to use super sweet white corn**
¼ cup salsa
Crunchy taco shells or corn chips
Sour cream
Shredded cheddar cheese
Shredded lettuce
Olives
Tomatoes

Cook chicken until done. Add salsa. Drain beans in a colander and add corn. Run hot water over them to thaw corn and rinse beans. Drain well. Add beans and corn to pan. Mix well and cook until heated through, about 5 minutes.

Spoon into taco shells and garnish with sour cream, cheese, lettuce, olives, or tomato. We like to crunch up corn chips into a bowl and make it into a taco salad.

Lindsay Ravsten