Black Bean Salad

Makes 6-8 servings.

3 cans (15 oz) black beans, rinsed and drained
2 cups cooked fresh or frozen corn, rinsed and drained
1 green bell pepper, seeded, finely chopped
1 medium red onion, finely chopped
1/2 cup olive oil
1/4 cup red wine vinegar
1/4 cupu chopped fresh parsley
1/4 cup chopped fresh cilantro
Salt and pepper to taste

Combine all ingredients and mix thoroughly. Refrigerate covered for up to 2 days. If making it in advance, add the parsley and cilantro prior to serving. Serve at room temperature.

Strawberry Snow

Prep Time: 30-45 minutes

Serves 6

2 cups fresh strawberries OR two 10 oz. packages frozen, whole strawberries, thawed and drained
1/2 cup granulated sugar
4 egg whites
pinch of salt
1/4 cup heavy cream, whipped
12 frest strawberries for garnish

USING the back-side of a wooden spoon, rub and press the fresh or frozen strawberries through a fine sieve into a small bowl. Stir in the sugar a little at a time.

IN a large bowl, beat the egg whites with the salt until stiff peaks are formed. Gently fold the strawberry puree into the egg whites, then gently fold the whipped cream into the mixture.

SPOON the strawberry snow into individual bowls and serve, garnished with a whole strawberry or two.

Your strawberry snow may also be refrigerated for a few hours before serving.

Almond Snowball Cookies

From: Food Network Kitchens, Day 1 of "The 12 Days of Cookies", December 3, 2003

Prep Time: 20 minutes
Cook Time: 20 minutes
Makes about 30 cookies

3/4 cup sliced almonds
3/4 cup sugar
3/4 cup unsalted butter, sliced and softened
1/2 tsp. pure vanilla extract
1/8 tsp. almond extract
1 2/3 cups all-purpose flour
1/2 tsp. fine salt
1 cup confectioner's sugar

PULSE the almonds and sugar in a food processor until very finely ground. Add the butter and process until smooth, about 1 minute. Add the vanilla and almond extracts and pulse to combine. Add the flour and salt and mix until a soft dough is formed. Turn the dough out onto a large piece of waxed paper and roll into a log about 15 inches long and 1 1/2 inches wide. Wrap and refrigerate for 30 minutes.

PREHEAT oven to 350 degrees. Line two baking sheets with parchment paper.

CUT the chilled dough into 1/2 inch pieces and roll by hand into balls. Space the cookies evenly on the baking sheet and bake until slightly golden, rotating the sheets once, 15-20 minutes.

PUT the confectioner's sugar in a pie plate. Briefly cool the cookies on a rack, then gently toss the cookies in the sugar until completely coated. Return them to the rack and cool to room temperature. Toss in the confectioner's sugar again.