Diane's Black Bean and Corn Salad

I have to give credit to my mom, the former dietician, for this recipe. This is great to bring for lunch and will keep for about 3 or 4 days in the fridge. It is a filling, healthy recipe. As soon as I make it again I will post a picture.


1T olive oil
2T red wine vinegar
1T dijon mustard
1 tsp curry powder (or cumin--your choice)
1/3 c chopped cilantro
15 oz can black beans, rinsed and drained
1/2 c froz sweet white corn
2 plum tomatoes, seeded and chopped
cheese and or shredded chicken (optional)
Mix first 4 ingredients for dressing, set aside. Combine cilantro, black beans, corn (do not need to thaw unless serving immediately), tomatoes. Mix dressing with black bean mixture. You can also put in chicken or many different kinds of cheese, or even jalepeno. This is very low cal, filling and yummy!

"Unfried" Zucchini

I don't know about you, but sometimes I just want to eat something fried. I usually just wait until the nasty little craving passes, but sometimes I just give in. With this recipe you can have your fried and eat it too! This tasted almost as good as the full on deep fried one, but with way less guilt!

Courtesy of Dori at the Foodie Fashionista Blog: http://foodiefashionista.blogspot.com/2007/08/fried-zucchini-chips.html These came out great!!!!! So yummy and I think they would be good also with Horseradish sauce.