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Cucumber Salad Mexican Chicken Salad Double Tomato Bruschetta 
Asiago Dip with Crostini Mango Bruschetta
Black Bean and Chutney Rice Salad
1 (15-ounce) can black beans, drained and rinsed
 1 large red bell pepper, seeded and chopped
 1 (9-ounce) jar chutney
 1 cup whole kernel corn
 6 green onions, sliced
 3 tablespoons chopped fresh cilantro
 1/2 teaspoon ground cumin
 2 3/4 cups water
 3/4 cup uncooked basmati rice
 1/2 cup dried red lentils
 1 1/2 cups fresh spinach leaves, packed and shredded
1.
Combine beans, bell pepper, chutney, corn, green onions,cilantro and 
cumin in medium bowl; stir gently.

2.
Bring water to a boil in large saucepan; stir in rice and lentils.Reduce 
heat to low; cook, uncovered, for 20 to 25 minutes oruntil lentils are 
tender and liquid is absorbed. Remove fromheat; stir in black bean 
mixture. Cover; refrigerate until chilled.Stir in spinach before serving.


Makes 6 servings.
Cilantro Pesto Pasta Salad
1 pound rigatoni or other small pasta 1/2 cup olive oil 1 cup fresh 
cilantro leaves, washed, loosely packed 2 cloves garlic, crushed 1/4 
teaspoon dried oregano leaves 1/4 cup pine nuts 1/2 cup sliced black 
olives Salt and freshly ground pepper to taste
1.
Cook rigatoni according to package directions, drain well.

2.
 In blender container, blend oil, cilantro, garlic and oregano 
untilsmooth.

3.
Toss pasta with dressing; toss in pine nuts and olives; season totaste 
with salt and pepper. Cover and refrigerate. Toss againbefore serving.


Serves 8.
Couscous Salad with Dried Cherries
1 cup water or chicken broth 3/4 cup quick-cooking couscous, 
uncooked 1/2 cup dried tart cherries 1/2 cup coarsely chopped carrots 
1/2 cup chopped unpeeled cucumber 1/4 cup sliced green onions 1/4 
cup toasted pine nuts or slivered almonds (optional) 3 tablespoons 
balsamic vinegar 1 tablespoon olive oil 1 tablespoon Dijon-style 
mustard Salt and pepper, to taste
1.
Bring water or broth to a boil in a medium saucepan; stir incouscous. 
Remove from heat; let stand, covered, 5 minutes.Fluff with a fork. 
Uncover; let cool 10 minutes.

2.
Put cooked couscous, dried cherries, carrots, cucumber, greenonions 
and pine nuts in a large bowl; mix well. Combinevinegar, olive oil and 
mustard in a small container; mix well.Pour over couscous mixture; 
stir to coat all ingredients. Seasonwith salt and pepper, if desired. 
Serve chilled or at room temperature.