Fiesta Rice Salad

1 can (15 oz.) black beans
2 cups pre-cooked brown rice, cooled
1 medium red or yellow pepper (for abt. 1 cup chopped)
1 medium green bell pepper (abt. 1 cup chopped)
2 stalks celery (abt. 1 cup diced)
3-4 green onions (abt. 1/2 cup chopped)
1/2 cup fresh cilantro leaves (optional--I use much less)
3/4 cup mild Mexican Picante sauce or salsa
1/3 cup Italian salad dressing
juice of 1 lime
1 teaspoon ground cumin (optional-I usually omit this)

Cooks Notes: The rice needs to be cold.  If you don't have cold rice, rinse the cooked rice under cold tap water until it is cool. Drain rice well and put in freezer whilst cutting vegetables.

Step 1:  Pour the beans into a colander and rinse well with cool tap water.  Set aside to drain.
Step 2:  Pour the rice into a medium bowl. Seed and chop both bell peppers into bite-sized pieces and add to the bowl. Add celery.
Step 3:  Chop and add the onions, cilantro, and black beans.
Step 4:  Pour the Picante sauce and Italian dressing into a 2-cup glass measure.  Add the lime juice and cumin.  Stir well.  Pour the dressing mixture over the rice and vegetables.  Stir gently until the salad is mixed.  Serve at once or refrigerate until ready to serve. May serve with tortilla chips.

Serves 8   (For a main dish you can add chicken or pork tenderloin pieces, etc.)

Vegetable Barley or Quinoa Soup

1 green pepper
1 medium onion
2 stalks celery
1/2-1 cup chopped mushrooms
2 medium carrots
2 cups green cabbage
1 small zucchini (opt.)
1 cup chopped green beans (or 1 can green beans)
1 can (abt. 1 1/2 cups) chopped, stewed tomatoes (or 1 quart fresh)
1 tablespoon vegetable oil
4 cups beef broth
1/2 cup either barley or quinoa
1/2-3/4 cup ground beef, browned and drained (opt.)
1 bay leaf
1/4 tsp. thyme
pepper to taste

Chop and saute the vegetables in the following order, stirring occasionally. Add the rest of the ingredients and bring to a boil. Simmer for 30 minutes. Discard the bay leaf.  OR: Saute as directed and put in crockpot with the other ingredients. Needs to reach a near boiling temperature for quinoa or barley to cook properly. Then simmer.