Black Bean Salad With Corn

1/4 cup apricot preserves (no sugar added)
3 tablespoons lime juice
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon coarse black pepper
1/2 teaspoon ground chili powder
1 cup cooked corn kernels, cooled
1/2 small head romaine lettuce, about 2 cups torn
1 medium red bell pepper, diced
1 can (16 ounces) black beans, drained and rinsed
1 can (15 to 16 ounces) Lima beans or butter beans, drained and rinsed
1 jalapeno chili pepper, seeded, finely chopped
1 tablespoon fresh chopped cilantro


In a large bowl, whisk together the apricot preserves, lime juice, olive oil, salt, pepper, and chili powder. Add corn, lettuce, bell pepper, black beans, lima beans, chili pepper, and cilantro; toss lightly to blend ingredients. I saw a similar recipe that added peas. They would be good too. It would also add more fiber to the meal.

Three Bean Salad

Yes, it has sugar in it...don't freak out! LOL

1 (8-ounce) canned or frozen (thawed) Lima beans
1 (8-ounce) canned or frozen (thawed) cut green beans
1 (8-ounce) canned or frozen (thawed) red kidney beans
1 medium sweet onion, chopped
1/2 cup chopped green pepper
2/3 cup vinegar
1/4 cup olive oil
1/8 cup sugar
1 teaspoon celery seed

Drain and rinse canned beans. In large bowl combine lima beans, green beans, red kidney beans, onion and green pepper. Whisk together vinegar, olive oil, sugar, and celery seed. Pour vinegar mixture over vegetables and toss lightly.

Cover and refrigerate for eight hours or overnight, stirring occasionally. Serve with a slotted spoon or drain before serving.

Serves 8 (or 4 Vegans, LOL)