Black Bean Salsa

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2 (15-ounce) cans black beans, rinsed and drained
1 (17-ounce) can whole kernel corn, drained
2 large tomatoes, seeded and chopped
1 large avocado, peeled and chopped
½ purple onion, chopped
1/8 to ¼ cup chopped fresh cilantro (optional)
3-4 tablespoons lime juice
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon salt
½ teaspoon pepper
Garnish: Avocado slices, fresh cilantro

Combine all ingredients in a large bowl.
Cover and chill.
Garnish, if desired, and serve with Fritos or tortilla chips.

Yield: 6 cups

Mediterranean White Bean Soup

3 links Sweet Italian Sausage (casings removed)
1/8 cup olive oil
1/2 medium-size onion, chopped
3 cups fresh tomatoes, chopped
8 oz. fresh mushrooms, diced
1 cup small bow-tie whole grain pasta (uncooked)
1/4 cup fresh parsley, chopped
1 can Great Northern beans
1/2 tsp. salt
1/4 tsp. black pepper
3 cups water
pinch cayenne pepper

Remove sausage from casing and brown meat in a medium-size dutch oven, breaking up into bite-size pieces. Drain sausage on paper towels and set aside.

Heat olive oil in dutch oven and sauté onions and tomatoes over medium-high heat for 5-7 minutes. Add remaining ingredients (including cooked sausage), reduce heat to medium-low, cover, and simmer for 20-40 minutes.

Serve with fresh grated parmesan cheese.

Adapted from original recipe found in Gary Null's Power Foods: The 15 Best Foods for Your Health