Black Bean Salsa

2 cans black beans, 16 oz. each

1 can corn, 16 oz

10 roma tomatoes, chopped

2 bunches green onions, chopped

1 or 2 jalapeno peppers, chopped

1 bunch cilantro, leaves only, chopped

1/2 cup red wine vinegar

1/4 cup lime juice

1 T. chili powder

1 1/2 t. salt

Drain and rinse black beans and corn. Mix with tomatoes, green onions, jalapeno peppers, cilantro, wine vinegar, lime juice, chili powder and salt in a bowl and mix well. Chill for 30 minute, stirring 2 or 3 times. Serve chilled or at room temperature with tortilla chips. Serves 20

Green Goddess Dressing

1 cup mayonnaise or salad dressing
1/2 cup sour cream
1/3 cup finely chopped fresh parsley
3 tablespoons finely chopped fresh chives
3 tablespoons anchovy paste or finely
chopped anchovy fillets
3 tablespoons tarragon or white vinegar
1 tablespoon lemon juice
1/8 teaspoon freshly ground pepper

Mix all ingredients. Cover and refrigerate any remain-
ing dressing

1 Tablespoon: Calories 60 (Calories from Fat 55); Fat 6g
(Saturated 1g); Cholesterol 10mg; Sodium 95mg;
Carbohydrate 0g (Dietary Fiber 0g); Protein 1g

Lighter Green Goddess Dressing

For 3 grams of fat and 35 calories per serving, use
reduced-fat mayonnaise and reduced-fat sour cream