Ingredients

1 tablespoon olive oil
4 cups chopped onion
2 (15-ounce) cans black beans, rinsed and drained
1 tablespoon balsamic vinegar
2 teaspoons unsweetened cocoa
1/2 teaspoon salt
1/2 teaspoon paprika
1 tablespoon chopped fresh parsley

Directions

Makes 3 cups.

1. Heat oil in a large nonstick skillet over medium-high heat. Add onion; sauté 10 minutes or until golden.
2. Place onion, beans, vinegar, cocoa, salt, and paprika in a food processor; process until smooth.
3. Place bean mixture in a bowl. Sprinkle with parsley.

Nutritional Information

CALORIES 17(2% from fat); FAT 0.4g (sat 0.1g,mono 0.2g,poly 0.0g); IRON 0.2mg; CHOLESTEROL 0.0mg; CALCIUM 7mg; CARBOHYDRATE 3.1g; SODIUM 48mg; PROTEIN 0.7g; FIBER 0.8g

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Ingredients

For dressing
1/4 cup fresh lime juice
2 tablespoons honey
1 tablespoon Sherry vinegar or red-wine vinegar
1 teaspoon minced garlic
1/4 cup olive oil

For salad
2 cups chopped peeled jícama (about 1 lb)
2 mangoes, pitted, peeled, and coarsely chopped
1/2 lb Napa cabbage, sliced crosswise (about 3 cups)
1 head romaine (1 1/2 lb), torn into bite-size pieces
1/2 seedless cucumber, cut into 2- by 1/4-inch sticks
1 cup toasted salted pumpkin seeds

Directions

Serves 8.
Dressing may be made 1 day ahead and chilled, covered. You can prepare salad ingredients 1 day ahead and keep in separate sealed plastic bags, chilled.

1. Make dressing: Whisk together juice, honey, vinegar, and garlic. Add oil in a slow stream, whisking until emulsified. Season with salt and pepper.
2. Toss together jícama, mangoes, cabbage, romaine, and cucumber with dressing to taste.
3. Serve salad sprinkled with pumpkin seeds.

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Ingredients

4 ears of corn
2 tablespoons reduced-fat mayonnaise
1 tablespoon fresh lime juice
1/8 teaspoon chili powder
2 ounces finely grated feta cheese

Directions

1. Heat grill to high or build campfire to medium flame.
2. Soak corn in cold water, turning occasionally, 10 minutes.
3. Transfer to grill or fire. Cover; cook, turning, until husks are charred, 10 minutes. Remove.
4. Using a kitchen towel, pull back husks; remove and discard corn silks. Return corn to grill (with husks pulled back and off heat). Cover; cook, turning, until kernels are charred in spots, 10 to 15 minutes.
5. Combine reduced-fat mayonnaise, lime juice, and chili powder; brush on cooked corn. Dust with finely grated feta cheese. Season with coarse salt; serve with lime wedges.

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Ingredients

4 sheets (12x18-inches each) Reynolds aluminum foil
1 can (15.25 oz.) whole kernel corn, drained
1/4 cup chopped green bell pepper
1/4 cup sliced ripe olives
2 cups coarsely crushed tortilla chips
1 cup chunky salsa, divided
4 boneless, skinless chicken breast halves (1 to 1 1/4 pounds), cut in 1/2–inch strips
1 teaspoon onion salt
1 teaspoon chili powder
1 cup shredded cheddar cheese

Directions

Serves 4.

1. Preheat oven to 450°F or build campfire with medium flames and a base of hot wood coals.
2. Center one-fourth of corn on each sheet of foil with non-stick (dull) side toward food. Top with green pepper, olives, tortilla chips and half of salsa. Add chicken; sprinkle with onion salt and chili powder. Top with remaining salsa.
3. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
4. Place next to fire or on hot coals, but not directly in flames. Cook 12 to 14 minutes then check chicken for doneness. Sprinkle with cheese before serving. Serve with additional salsa and crushed chips, if desired.

Nutrition Information (Per Serving):
538 calories
27 grams fat
108 milligrams cholesterol
1703 milligrams sodium
57 grams carbohydrates
45 grams protein

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