Spring Blossoms

Thursday, September 24, 2009


1 head green cabbage, shredded
1 lg onion, chopped
1 sm green pepper, chopped
3 carrotts, shredded
1/2 c. oil
1/2 c. vinegar
3/4 c. sugar
1/2 tsp. salt
1 tsp. celery seed
1/4 tsp. black pepper

Combine cabbage, onion, green pepper and carrots. Combine oil, vinegar
salt, sugar, celery seed and pepper in a shaker or jar and shake until sugar
dissolves. Add the dressing to the vegetables. Toss and cover tightly.
Referigerate, mixing or shaking occasionally . Let stand for 3 to 24 hrs./i>



2 medium tomatoes, seeded and chopped

1 medium-size red bell pepper, chopped

1 bunch green onions, chopped

1 garlic cloves, minced

1 (15-ounce) can black-eyed peas, rinsed and drained

1 (15-ounce) black beans, rinsed and drained

1 (8-ounce) jar fat free italian dressing

1/2 cup chopped fresh cilantro

1/2 tsp. ground coriander

3 tablespoons lime juice

1/2 teaspoon salt

Mix all ingredients together, except fresh cilantro. Place in a bowl and

chill for 2 hours. Add Cilantro and serve with chips.

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