Healthy Zucchini Saute

Original Recipe Yield 6 servings

Ingredients

1 tablespoon vegetable oil

1 onion, sliced

2 tomatoes, chopped

2 pounds zucchini, peeled and cut into 1 inch thick slices

1 green bell pepper, chopped

salt to taste

ground black pepper to taste

1/4 cup uncooked white rice

1/2 cup water

Directions

1.Heat oil in a saute pan over medium heat. Add onion, and cook and stir for 3 minutes. Add tomatoes, zucchini, and green pepper. Stir. Season to taste with salt and black pepper. Reduce heat, cover, and simmer for 5 minutes.

2.Stir in rice and water. Cover, and cook over low heat for 20 minutes.

Lotsa Beans Salad

Lotsa Beans Salad

INGREDIENTS:
1 (15 ounce) can kidney beans, drained
1 (14.5 ounce) can wax beans, drained
1 (15 ounce) can lima beans, drained
1 (15 ounce) can green beans, drained
1 (15 ounce) can garbanzo beans, drained
1 sweet onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
3/4 cup white sugar
2/3 cup distilled white vinegar
1/2 cup vegetable oil
1/2 teaspoon dried dill weed
1/2 teaspoon dried rosemary
1/2 teaspoon dried basil
salt to taste

DIRECTIONS:
Mix beans with onion and bell peppers in a large bowl.
In a small saucepan, combine vinegar, oil, sugar, and herbs. Season to taste with salt. Stir over medium heat until sugar dissolves; do not boil.
Pour warm dressing over bean mixture, and marinate for at least 2 hours in the refrigerator before serving.

Vegan Bean Salad

Vegan Bean Salad

3 cans pinto beans
1 can of diced tomatoes with chilies
1 cup onion, chopped
1 small red bell pepper
1 small yellow bell pepper
1 large cucumber
3/4 cup vinegar (to taste)

Mix it, Chill it, Eat it, LOVE IT!!