Leann's Recipes: Summer Soup & Southwestern Bean Salad

SUMMER SOUP

1 bottle (46 oz) reduced-sodium V8 juice
2 cans (14 ½ oz each) Italian diced tomatoes, undrained
(or use your own toms and add Ital. seasoning)
2 cans (5 ½ oz each) spicy hot V8 juice
1 medium green pepper, chopped
1 cup shredded carrots
½ cup chopped green onions
½ cup reduced-fat zesty Italian salad dressing
2 tablespoons lemon juice
1 tablespoon sugar
2 teaspoons Worcestershire sauce
1 garlic clove, minced
¾ teaspoon celery salt

In a large bowl, combine all of the ingredients. Cover and refrigerate for at least 2 hours before serving. That is all there is to do! Yield: 12 servings.


SOUTHWESTERN BEAN SALAD

SALAD:
1 can (16 oz) kidney beans, rinsed & drained
1 can (15 oz) black beans, rinsed & drained
1 can (15 oz) garbanzo beans, rinsed & drained
2 celery ribs, sliced
1 med. Red onion, diced
1 med. Tomato, diced
1 cup frozen corn, thawed

DRESSING:
¾ cup thick & chucky salsa
¼ cup vegetable oil
¼ cup lime juice
1 ½ teaspoons chili powder
½ teaspoon ground cumin

In a bowl, combine all beans, celery, onion, tomato and corn. In a small bowl, combine salsa, oil, lime juice, chili powder, and cumin; mix well. Pour over the bean mixture and toss to coat. Cove and chill for at least 2 hours. Yields: 10 servings