Moroccan Kidney Bean and Chickpea Salad

1 small garlic clove, chopped
1 tsp. salt, divided
1/2 olive oil
1/4 cup lemon juice
2 tsp. cumin
1/4 tsp. cinnamon
2 (15 oz.) cans dark red kidney beans, rinsed
15 oz. can chickpeas/ garbanzo beans
1 cup finely diced carrot
1 1/2 cups chopped fresh parsley
1/2 cup chopped fresh mint (optional)

Sprinkle garlic with 1/2 tsp. salt and mash with the side of a fork to form a paste. Scrape the paste into a large bowl. Add the remaining 1/2 tsp. salt, oil, lemon juice, cumin and cinnamon, and whisk to combine. Stir in the kidney beans, chickpeas, carrot, parsley and mint. Serve at room temperature or cold. If making ahead, add mint just before serving. Serve with couscous or quinoa.

Recipe from Laura.

Barbecue Chicken Chopped Salad

1/2 head romaine lettuce
1/2 head iceburg lettuce
cilantro (to taste)
Fresh basil (2-3 leaves, but I've also made it without and it's good)
1 cup white corn
1 cup black beans
1 cup shredded Monterey Jack cheese
Tortilla strips
Chopped tomatoes (optional)
Cooked chopped chicken
Sweet & spicy BBQ sauce
Ranch dressing

Prepare the chicken by covering it with BBQ sauce after it is cooked and chopped, and let it chill in the refrigerator. Chop the lettuces into strips and combine with chopped cilantro and basil. Stir in corn, beans, and cheese. Just before serving, stir in about 1 cup of tortilla strips and toss with a small amount of ranch dressing. Top the salad with the BBQ chicken and drizzle the salad with a little extra BBQ sauce.

Frog Eye Salad

1/2 box of Acini Pepe pasta
1 T. oil

1 cup sugar
2 T. flour
1/2 teaspoon salt
2 beaten eggs
1 T. lemon juice
3 small cans mandarin oranges
2 small cans crushed pineapple
2 cups fruit juice drained from mandarin oranges and crushed pineapple
8 oz. Cool Whip
1 small pkg. colored marshmallows
1 cup coconut (optional)

Cook pasta in boiling water with oil and a little salt for 5-6 minutes. When done drain and rinse in a colander with cold water. Drain oranges and pineapple to make 2 cups fruit juice. Mix together sugar, flour, salt, eggs, lemon juice and fruit juice in a saucepan and boil until thick. Cool and pour over pasta in a bowl. Mix and let sit overnight in refrigerator. Before serving, stir in Cool Whip, marshmallows, fruit, and coconut (if desired).

Recipe from: Nana