MEXICAN BEAN SALAD

This salad is really, really good, and it's very different, too.  It's definitely healthy--loaded with 3 kinds of beans that are rich in protein and fiber, crisp veggies, and heart-healthy olive oil.  It makes a perfect warm-weather meal (no cooking!), or serve it as a side dish anytime. Yummy!


1 (15 oz) can black beans, rinsed and drained
1 (15 oz) can dark kidney beans, rinsed and drained
1 (15 oz) can cannellini beans, rinsed and drained
1/2 green bell pepper, diced
1 red pepper, diced
10 oz frozen corn (no need to thaw or cook)
1 small red onion, minced
1/4 cup olive oil*
1/4 cup red wine vinegar*
2 tbls lime juice
1 tbls lemon juice
1 tbls sugar
1 tsp sea salt
4 cloves garlic, minced
1/4 cup fresh cilantro, chopped
1/2 tbls ground cumin
1/2 tbls black pepper
1/2 tsp hot pepper sauce (more or less, to taste)

*If you prefer less dressing, reduce vinegar & olive oil to 1/8 cup each.

Dressing:
In medium bowl, whisk together red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper, and hot pepper sauce. Once sugar has dissolved, whisk in olive oil gradually until all ingredients are well-incorporated.  Allow dressing to set at room temperature. 

Salad:
In large bowl, combine beans, green & red pepper, corn, and red onion. Toss well.

Pour dressing over veggies, and mix well.  Serve chilled or at room temperature.  Refrigerate any leftovers.

Serves 10.

PASTA WITH FRESH TOMATOES, BASIL AND CHICKEN

Here's a great way to make the most of those late-summer tomatoes and basil.  This recipe is very simple and tasty, and it only takes about a 1/2 hour to prepare.

4 boneless, skinless chicken breasts (1 to 11/2 lbs. total)
6 ripe tomatoes, seeded and chopped
4 garlic cloves, minced
4 tbls fresh parsley, chopped (or 1 tbls dried)
4 tbls fresh basil, chopped (or 1 tbls dried)
1 tsp sugar
1/2 tsp salt (plus more for seasoning chicken)
1/2 tsp freshly ground pepper (plus more for seasoning chicken)
2 oz fresh lemon juice
1 tbls olive oil
12 oz uncooked whole grain linguine
1/2 cup Parmesan cheese, shredded

Make a horizontal slice in each chicken breast to reduce thickness by half.  Then cut each slice into 3 to 4 pieces.  Season chicken with salt and pepper.  In large skillet, heat 1/2 tbls olive oil over medium heat.  Add chicken until lightly browned on each side and cooked through, approximately 5 minutes per side.  Remove chicken to warm plate.  In same skillet, heat remaining 1/2 tbls olive oil over medium heat.  Add tomatoes, garlic, parsley, basil, sugar, salt, and pepper.  Reduce heat to low, and stir frequently until sauce is cooked, approximately 10 minutes.  Meanwhile, cook linguine according to package directions.  When ready to finish, add lemon juice and chicken to sauce.  Continue cooking until chicken is heated through & tender when pierced with a sharp knife.  Drain linguine.  Spoon sauce & chicken over hot linguine, and sprinkle with Parmesan. 
Serves 4.