Recipe from Italian Cooking & Living MagazineMore >> Recipe from Sabrina VanCleve of IowaMore >> Recipe from Mike Zimmerle of IllinoisMore >> Recipe from The GastronomerMore >> 1½ tablespoons minced fresh cilantro 1 tablespoon chopped fresh parsley 1 tablespoon fresh lime juice ¼ teaspoon salt ¼ teaspoon black pepper ¼ teaspoon cumin 1 (15-ounce) can black beans,More >> Eat more fruits and vegetables and you'll improve your health. Check out some of these scrumptious recipes and eat your way to better health!More >> From soup to salads, pastas and pizza, you can have a vegetarian lunch that is delicious and satisfying.More >> Recipe from Shandi Williams from Longview, TexasMore >> Makes 6 servings. - 6 large Florida tomatoes - 1 large cucumber, peeled, seeded and finely chopped - 1 large green bell pepper, finely chopped - 1 medium-size red onion, minced - 3 tbs. red wine vinegarMore >> Recipe from Marilynn Young of PennsylvaniaMore >> Tomatoes are here in abundance and are perfect for sauces, side dishes, salads and toppings.More >> 2 medium avocados 2 tsp lemon juice 1 pint cherry tomatoes 1/4 medium Vidalia onion; chopped 3 tbsp rice vinegar 1 tbsp olive oil Salt and pepper to taste Peel and pit avocados. Cut intoMore >> - 1 pound baby carrots, peeled & washed - 1 1/2 tablespoons olive oil - 1/2 cup chopped scallions - 3 cloves fresh garlic, minced - 1 16-once can garbanzo beans, rinsed & drained - 1/2 teaspoon cumin -More >> Recipe from Jim Dunston of IAMore >> Spice up school lunches with new twists on old favorites and some unlikely but delicious options like crab cakes, calzones, or pasta. More >> Recipe from Markie Travis of Calif.More >> Recipe from William Kendie of Greenbackville, Va. More >> Recipe from Brenda Conner of Jackson, Ky.
Total Time: 20 min
1 qt jar pickled corn
6 pieces bacon and the drippings
1 onion, diced
1. Start by frying bacon and remove from drippings when brown.More >> Recipe from Nyenye Johnson from Ala.More >>