Bean Salsa

1 can pinto beans
1 can black beans
1 can black eyed peas
1 can white corn
1 cup green pepper
1 cup celery
1 cup onion
1 tomato
1 teaspoon salt
½ teaspoon pepper
¾ cup cider vinegar
1 cup sugar
½ cup oil
1 tablespoon water


1. Drain and lightly rinse all caned goods, place in large bowl.

2. Dice green pepper, celery, onion and tomato into small bits, not much bigger then the beans, place in bowl.

3. In a saucepan combine salt, pepper, vinegar, sugar, oil and water. Bring to a boil stirring often.

4. Let cool, and then pour over beans, stirring to combine well.

5. Refrigerate 24 hours.

**Serve with scoop style tortilla or corn chips**

Chicken Salad

1 1/2 cups chopped cooked chicken (I boil mine with salt, pepper, and garlic then let it COMPLETELY cool)
1/2 cup chopped celery (about one stalk)
1/2 cup chopped cucumber
1/4 cup thinly sliced green onions
1/3 cup mayo
(You can add 1 TBSP lemon juice to keep veggies crisp)

Mix together and add s&p to taste. Chill for about 1 hour.
Great on croissants.

Citrus Chicken and Feta Salad

Citrus Chicken and Feta Salad by Allie Wilkinson

Ingredients:
6 cups torn romaine lettuce
2 pkg (6oz each) fresh grilled chicken breast strips
2 cans (11oz ea) mandarin orange segments, drained
½ yellow pepper, cut into rings
½ cup thinly sliced red onions
4oz crumbed feta cheese
½ cup Caesar dressing

Toss lettuce with chicken, oranges, peppers, onions and cheese in large bowl.

Add dressing, mix lightly. Serve immediately.