Recipe of RIO GRANDE QUINOA SALAD

   3      tablespoons   Lemon juice
   3      tablespoons   Olive oil
   3      tablespoons   Cilantro -- minced
                        Sea salt
                        Freshly ground black pepper
   1      cup           Fresh or frozen corn
     1/2  cup           Quinoa -- rinsed well
     1/2  teaspoon      Cumin seeds -- toasted
   1      cup           Cooked black beans
   1      medium        Tomato -- diced
   3      tablespoons   Red onion -- minced

Whisk together lemon juice, olive oil, cilantro, and salt and pepper to
taste; set aside.

In a small saucepan, bring 1-1/2 cups water to a boil and add corn.
Reduce heat and let corn simmer until tender.  Drain corn, reserving 1 cup of cooking liquid.

Bring cooking liquid to a boil and add quinoa and cumin.  Cover, reducing heat, and let simmer until liquid is absorbed (about 10 minutes).  Remove pan from heat and leave undisturbed for 5 minutes.
Fluff quinoa with a fork and allow to cool slightly.

In a bowl, combine cooled quinoa, corn, black beans, tomato and onion.
Pour dressing over and toss gently to mix.  Refrigerate salad until ready to serve.

ROASTED PEPPER AND BLACK BEAN SALAD

   1 1/4  cups          Dry black beans or
   3      cups          Black beans -- cooked
   2                    Red bell peppers
   2                    Yellow bell peppers
                        -----DRESSING-----
   2      tablespoons   Fresh lemon juice
   1      tablespoon    Red wine vinegar
     1/2  teaspoon      Ground cumin
   1      teaspoon      Sugar
   1      large         Garlic clove -- minced
     1/3  cup           Olive oil
                        Salt and pepper -- to taste
     1/3  cup           Fresh basil -- chopped
   4                    Scallions -- chopped (garnish)

Half the bell peppers lengthwise, removing seeds and stems.

If using dry beans, rinse well, drain, and add water to cover by 3".
Let soak overnight.  Drain and rinse soaked beans, discarding water.
Add fresh water to cover by 3".  Bring to boil, then loosely cover pot and simmer for about one hour, until tender but not mushy; season to taste with salt.

Preheat oven to 450 F.  Place cut peppers on broiling pan, 3" from heat. Turn frequently until skins are blackened.  Cool.  Remove skins, and cut into 1" squares.  Combine in serving bowl with beans.

Combine dressing ingredients thoroughly; toss with beans and peppers.
Garnish with scallions.

Roasted Red Pepper and Chive Dressing

   1      each          Sweet red pepper -- medium-size
     1/2  cup           Prepared roasted red peppers
     1/3  cup           Red wine vinegar
   1      each          Garlic clove -- medium minced
   1      cup           Olive oil
     1/3  cup           Finely chopped fresh chives
                        Salt
                        White pepper -- freshly ground

Hold red pepper over a flame, turning it until evenly charred. Or cut it in half, rub with oil, and place under the broiler until blackened. Wrap in a plastic bag and set aside to cool. Scrape off the burned skin and remove seeds and stem.  In bowl of blender or food processor fitted with a steel blade, place red pepper, vinegar, and garlic. Process until pepper is pureed.

With machine running, slowly drizzle in olive oil until fully combined.
Stir in chives and season with salt and pepper to taste.

Rohkostsalat-Cabbage Fruit Salad With Sour-cream Dressing

   2      cups          Cabbage; Raw -- Shredded
   1      tablespoon    Lemon Juice
     1/4  cup           Pineapple Juice
     1/4  teaspoon      Salt
     1/2  cup           Sour Cream
   1      each          Apple; Med., Diced -- Unpeeled
     1/2  cup           Raisins
   1 1/2  teaspoons     Lemon Juice
   1      tablespoon    Sugar

Prepare cabbage and apple.  Use 1 T lemon juice to wet diced apple to
prevent darkening.  Toss cabbage, raisins, and apple.  Mix fruit juices, salt, and sugar.  Add sour cream, stir until smooth; add to salad and chill.