- 2 (16-ounce) can Goya black beans, drained and rinsed
- 1 (14.25-ounce) can Muir Glen diced tomatoes no salt added
- 2 (11-ounce) cans Del Monte Golden Sweet Whole Kernel Corn no salt added, drained
- 1 (4.5-ounce) can Old El Paso green chilies chopped, drained
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon Tabasco pepper sauce
- 1 large ripe avocado, peeled, pitted and diced
- 2 tablespoons fresh chopped cilantro
- Baked tortilla chips
- In large bowl combine black beans, diced tomatoes with liquid, corn, green chilies, olive oil, vinegar, salt and Tabasco. Cover and refrigerate 3-4 hours, stirring occasionally.
- To serve, stir in avocado and cilantro to mix well. Serve with tortilla chips.
- 1/2 cup chopped shallots
- 1/4 cup chopped smoked sun-dried tomatoes
- 2 tablespoons extra virgin olive oil
- 2 tablespoons white balsamic vinegar
- 2 cloves garlic, minced
- 1 6-ounce can California Green Ripe Olives, well drained
- 1 6-ounce can California Black Ripe Olives, well drained
- 1/4 cup lightly packed fresh basil
- Sea salt and freshly ground pepper to taste
- Crackers or toasted baguette slices
- Place shallots, sun-dried tomatoes, olive oil, vinegar and garlic in a food processor and pulse on and off until finely chopped.
- Add olives, basil, salt and pepper and pulse again until chopped.
- Cover and chill for 1 hour. (May be prepared 1 day ahead.) Serve with crackers or toasted baguette slices.
Makes 8 to 10 servings
Sun-Dried Tomato Salad Dressing
- 3/4 cup sun-dried tomatoes, drained or rehydrate if dry
- 2/3 cup olive oil
- 1/4 cup fresh basil, chopped
- 2 tablespoons capers
- 3 cloves garlic
- 3 tablespoons Kikkoman Rice Vinegar
- 1/4 cup Kikkoman Thai Style Chili Sauce
- 4 cups rotini pasta, cooked
- 1/2 cup cucumber, peeled and seeded
- 1 cup cherry tomatoes
- 1 cup green bell pepper strips
- 1 4-ounce package feta cheese, crumbled
- 1 3.8-ounce can black olives, sliced and drained
- 3/4 cup chopped green onions
- 1/2 tablespoon chopped dill weed
- For dressing, whisk together sun-dried tomatoes, olive oil, basil, capers, garlic and rice vinegar. Set aside.
- For salad, whisk together 1 cup salad dressing and chili sauce, set aside. In large bowl, combine pasta and remaining ingredients, tossing to combine. Serve with salad dressing.
- 1 can (10 3/4 ounces) Campbell's Condensed Cheddar Cheese Soup
- 1/4 cup milk
- 1 package (about 1 ounce) fajita seasoning mix
- 1 pound ground beef
- 1 can (10 3/4 ounces) Campbell's Condensed Golden Mushroom Soup
- 1/2 cup water
- 1 tablespoon chili powder
- 1 1/2 teaspoons dried oregano leaves, crushed
- 12 corn tortillas (5-to 6- inch)
- Chopped tomatoes (optional)
- Sliced green onions (optional)
- Stir cheese soup, milk and half the fajita seasoning in medium bowl until mixture is smooth.
- Cook beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
- Stir mushroom soup, water, chili powder, oregano and remaining fajita seasoning in skillet and heat to a boil. Reduce heat to low. Cook for 5 minutes. Remove skillet from heat.
- Place 3 tortillas in the bottom of a 2-quart shallow baking dish, overlapping slightly. Spread 1 cup beef mixture over the tortillas. Repeat layers twice. Top with remaining tortillas. Spread the cheese soup mixture over the tortillas.
- Bake at 350°F. for 30 minutes or until hot and bubbling. Let stand for 10 minutes. Sprinkle with the tomatoes and onions, if desired.
Makes 6 servings