Nutrition

• 1 large red bell pepper, diced
• 1 large orange bell pepper, diced
• 1/4 cup diced red onion
• 6 ounces frozen peas, thawed
• 6 ounces frozen corn, thawed
• 14.5 ounce can Great Northern beans, drained and rinsed
• 2 Tablespoons olive oil
• 2 Tablespoons lime juice
• 1 ½ teaspoons lime zest
• 1 ½ teaspoons honey
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 3 Tablespoons fresh cilantro, chopped

• In a large bowl, toss together diced peppers, onion, peas, corn and beans. Set aside.
• In a small bowl, whisk together remaining ingredients.
• Pour dressing mixture over the vegetable mixture and stir well. Cover and refrigerate for 4 hours before serving.

Yield: 6 servings, about 2/3 cup each

• 1 (15 ounce can) black beans, drained and rinsed
• 1 Tablespoon olive oil
• ½ cup red bell pepper, chopped
• ½ cup medium onion, chopped
• 3 cloves garlic, minced
• 1 egg, whisked
• 1 Tablespoons chili powder
• 1 Tablespoons cumin
• 1 tsp hot sauce
• ½ cup bread crumbs

• Add black beans to a food processor and blend until smooth. If you don’t have a food processor, you can mash with a potato masher or mash by hand.
• Heat olive oil over medium heat. Sautee peppers, onion and garlic until peppers and onions are soft, about 5-6 minutes. Gently blot some of the moisture out.
• In a large bowl combine beans, pepper mixture and remaining ingredients.  Form into 4 patties.

To bake: Place patties on a parchment paper lined baking sheet and bake at 375°F for 10 minutes on each side, 20 minutes total.

To grill: Place patties on greased aluminum foil and grill 8 minutes on each side.

Serve with your favorite toppings. Store leftovers in the refrigerator for up to 5 days.

Makes 4 servings

• Cutting board and knife
• Mixing bowl and spoon
• Measuring cups and spoons
• Vegetable peeler

• 1 large cucumber peeled and thinly sliced
• 2 Tablespoons low-fat plain yogurt or Greek yogurt
• 1 Tablespoon white vinegar
• 1 teaspoon vegetable oil
• 1 teaspoon dried dill
• Pepper to taste

• In a medium-sized mixing bowl, combine yogurt, vinegar, oil, dill and pepper.
• Stir in sliced cucumbers. Cover and chill until ready to serve.

• Makes 2 servings
• Prep Time:10 minutes
• Recipe Alternatives:Add a splash of lemon juice and/or use fresh mint or dill in place of dried dill.

• Cutting board and knife
• Measuring cups and spoons
• Mixing bowl and spoon
• Can opener

• ½ cup grapes, washed and cut in half
• 1 cup apples, chopped
• ½ cup canned mandarin oranges, drained
• ½ cup canned pears or peaches cut into bite size pieces

• Mix fruits together, cover and chill until ready to serve.

• Serving size: 2-3 (1 cup) servings
• Prep Time: 10 minutes
• Recipe Alternatives:
  Peaches, plums, pears, melon, berries or other fruits can be used with or instead of the fruits listed.
  If using banana slices, add just before serving.
  Store leftover fruit salad in a covered container for 2-4 days in the refrigerator.