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Black Bean Soup (5 Servings)

• 2 tablespoons margarine
• ¼ cup water
• ½ cup chopped carrots
• 3 cans (15 oz. each) Black Beans, undrained
• ½ cup chopped celery
• ½ cup chopped onions
• 1 can (10 oz.) RO-TEL Diced Tomatoes and Green Chilies

Feel free to be creative … add other seasonings, use different tomatoes and chilies.

In large pot, melt margarine. Add carrots, celery and onions, cook until tender, about 15 minutes. Add remaining ingredients, heat to a boil. Reduce heat and simmer 20 minutes, stirring occasionally. Make 5 servings.

Cucumber Salad (8 Servings)

• 4 cucumbers, thinly sliced
• 1/2 cup water
• 1 small white onion, thinly sliced
• 3/4 cup white sugar
• 1 cup white vinegar
• 1 tablespoon dried dill, or to taste

Toss together the cucumbers and onion in a large bowl. Combine the vinegar, water and sugar in a saucepan over medium-high heat. Bring to a boil, and pour over the cucumber and onions. Stir in dill, cover and refrigerate until cold.

This can also be eaten at room temperature, but be sure to allow the cucumbers to marinate for at least one hour.

Hummus

NOTE: It is helpful to use a food processor to make this recipe

• 1 can chick peas, 15 oz.
• 1 garlic clove
• 1 tablespoon lemon juice
• 1 teaspoon ground cumin
• ¼ teaspoon ground red pepper
• ¼ teaspoon salt

Drain the chick peas but reserve ¼ cup of the liquid. Place chick peas in the food processor with garlic, lemon juice, ground cumin, pepper and salt.

Cover and process until smooth, adding reserved liquid until desired consistency (about ¼ cup).

Serve with desired chips, crackers and/or veggies.