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QUINOA AND BALCK BEAN SALAD
1 1/2 cups quinoa1 1/2 cups canned black beans, rinsed anddrained1 1/2 tablespoons red wine vinegar1 1/2 cups cooked corn, fresh, canned orfrozen1 red bell pepper, seeded and chopped4 scallions, chopped1 teaspoon garlic, minced fine1/4 teaspoon cayenne pepper1/4 cup fresh coriander leaves, chopped fine1/3 cup fresh lime juice1/2 teaspoon salt1 1/4 teaspoons ground cumin1/3 cup olive oilRinse quinoa in a fine sieve under cold running water until water is clear. Put quinoa in a pot with2 1/4 cups water. Bring to a boil, then cover and simmer 20 minutes or until water is absorbedand quinoa is tender. Fluff quinoa with a fork and transfer to a large bowl, allowing it to cool.While quinoa is cooking, in a small bowl toss beans with vinegar and salt and pepper to taste.Add bean mixture, corn, bell pepper, scallions, garlic, cayenne and coriander to the quinoa. Tosswell. In another small bowl whisk together lime juice, salt and cumin and pour in oil whilewhisking. Drizzle over salad and toss well with salt and pepper Salad maybe made a day aheadand refrigerated, covered. Bring to room temperature before serving. Makes six to eight servingsor 16 side-dish servings.
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BEAN & VEGETABLE ENCHILADA CASSEROLE
 1 medium bell pepper, chopped1 large onion, chopped2 cloves garlic, minced1 teaspoon canola oil1 14-ounce can black beans, rinsed anddrained1 14-ounce can pinto beans, rinsed anddrained1 16-ounce package frozen corn, thawed1 28-ounce can pureed or crushed tomatoes1 tablespoon chili powder1/ teaspoon ground cuminHot sauce, to tasteSalt and freshly ground pepper, to taste12 corn tortillas1 cup grated reduced-fat Jack cheesePreheat oven to 350 degrees. In large saucepan, heat oil over medium heat and sauté bellpepper, onion and garlic for five minutes. Add beans, corn, tomatoes and seasonings, includingsalt and pepper, if desired. Reduce heat to low and simmer for 15 minutes. Assemble casserolein 9-by-13-inch baking dish. Cover bottom with one-third of the bean mixture. Layer six tortillas ontop of beans. Repeat once more, ending with bean mixture on top. Sprinkle cheese on top andbake until hot and bubbly about 30 to 40 minutes. Makes eight servings.
 
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White Chili
1 lb. chicken, cooked and diced1 medium onion, chopped1 1/2 tsp garlic powder1 T vegetable oil2 cans Great Northern beans1 tsp salt1 tsp cumin1 tsp dried oregano1/2 tsp pepper1/8 tsp cayenne pepper (optional)1 can chopped green chills1 c sour cream1/2 c whipping creamSaute chicken, onion, and garlic in oil. Then add the next 7 ingredients to the chicken mixture.Simmer for 30 minutes uncovered. Stir in sour cream and cream and serve. (include liquid inbean cans to the chili)
BLACK BEAN CHOCOLATE BROWNIES
 
Pureed beans make these brownies dark and moist and give them a healthy kick, all without a trace of bean flavor.
3/4 cup black beans, drained3 tablespoons butter, melted2 large eggs1 teaspoon vanilla1/2 cup Splenda Sugar Blend for Baking orsugar
6 
tablespoons Dutch-process cocoa powder1/4 cup all-purpose flour1/4 teaspoon baking powder1/4 cup chopped walnuts, optionalPreheat the oven to 325 F Spray an 8-by-8-inch baking pan with nonstick spray In a small bowl,combine cocoa powder, flour and baking powder Set aside. Place beans and melted butter in afood processor and puree until beans are completely smooth, like a thick paste. Scrape beanmixture into a medium-sized bowl. With a wooden spoon, beat in eggs, vanilla and SplendaSugar Blend, or sugar, until mixed well. Add cocoa mixture and stir Mix in nuts. Spoon batter intoprepared pan. Bake for 13 to 15 minutes or until center springs back when touched. Do not overbake. Cool in pan on wire rack. Makes 12 servings.
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BLACK BEAN AND ORANGE SALSA
 1 navel orange1 15-ounce can black beans, rinsed anddrained1 small yellow bell pepper, seeded andfinely chopped1 jalapeno pepper, seeded and finelychopped1/2 cup finely chopped cilantro leaves,stems removed1/2
 
cup finely chopped scallions, white andgreen parts1 tablespoon fresh lime juiceSalt and freshly ground black pepper, totaste1 teaspoon canola oilGrate 1 teaspoon of zest from the orange. Peel and section the orange, holding it over a mediumbowl to save the juice. Chop the sections into bite-size pieces and place them into the bowl. Addthe beans, yellow pepper, jalapeno, cilantro and scallions. Whisk together lime juice and oil in asmall bowl. Mix it into the salsa, tossing with a fork to combine. Season to taste with salt andpepper. Mix in the orange zest. Let the salsa stand 30 minutes before serving to allow the flavorsto meld. Keeps for 24 hours, tightly covered, in the refrigerator. Makes eight servings.
 
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