Chicken Salad

I will also be fixing a chicken salad.

1 large can chicken breast
1/2 medium onion finely chopped
1 stalk celery, finely chopped
1/2 cup mayo
1/2 cup toasted almonds
1/2 cup craisins

Mix chicken, onion, celery. Add mayo, craisins and almonds.
Add grated carrots on top.
Serve with triscuit crackers.

Black Bean and Pepper Salad

I found this recipe over on OWOA which in turn was found over at Kalyn's Kitchen and I fixed it tonight and it was SOOOOOOO good! I had seconds and I'll definitely be making this again.

1 can black beans, rinsed well and drained
1 red pepper, chopped
1 yellow pepper, chopped(could use any combination of colors for the pepper, or use 2 red peppers)
1/2 red onion, chopped (i chose to leave this out)
1 bunch cilantro, chopped

Dressing
2 T lime juice (fresh lime juice recommended)
2 T extra virgin olive oil
1/4 tsp. ground Chipotle pepper (I used the green Tabasco)
1/2 tsp. mild chile powder
1/2 tsp. ground cumin
1/2 tsp. onion powder
zest of one lime (optional, but recommended)

Put black beans in a colander placed in the sink and rinse with cold water until no more foam appears. Let beans drain, preferably 30 minutes or so, until beans are no longer wet. (If you're rushed for time, you could blot them dry with paper towels.)

Mix dressing ingredients. Put beans and dressing into a plastic bowl with a snap-on lid, put lid on, and turn bowl over a few times until the beans are well coated with the dressing. Let the beans marinate in the dressing for an hour or so if you have time, or at least while you chop the other ingredients.

Chop peppers and onion into pieces about 1/2 inch square. Wash cilantro and dry well then chop coarsely.

In large bowl, gently combine beans, peppers, and onion. (If mixture seems dry you can add a tiny bit more olive oil and lime juice at this point.) Season to taste with Vege-sal or salt and fresh ground pepper. Stir in cilantro and serve.

This will keep for a day or two in the refrigerator, although it's best when the cilantro is still crisp.