White Bean Salad

2 cups canelini beans (or your favourite white beans)

2 cloves garlic, crushed

2 TBS lemon jiuce

2 TBS olive oil

15 mint leaves, chopped

1 tsp salt

3 spring onions, sliced (or 1/2 a small spanish onion, finely diced)

1 cumcumber, diced

1 red capsicum, diced

Optional:

2 tomato's chopped

1/2 cup black olives

Add the beans, garlic, lemon juice, olive oil, salt, mint and onions to the serving bowl.  Mix through gently and and allow to absorb flavours for about 20 mins or longer.  I place them covered in the fridge if allowing a longer time.  Add the chopped vegies, toss and serve.

Mexican Style Kidney Beans

1 TBS olive oil
1 onion, chopped
1 green capsicum, chopped
1 red capsicum, chopped
1 clove garlic, crushed
500 gm tomato and basil pasta sauce
1 cup frozen corn (or 310 gm can drained)
1 cup cooked red kidney beans ( or 420 gm can drained)
200 gm firm tofu, cubed
1/2 tsp oregano
1/2 tsp cumin
1/2 tsp sweet paprika
1/8 tsp cayenne pepper

Heat oil and fry onion and capsicums until tender.  Add the rest of the ingredients and simmer for 5 minutes.  Serve over rice or rice pasta.