Black Bean Corn Salad

This is one of my favorite summer salads!  It's a perfect side dish for a barbeque, or paired with other salads for a meal.  and it is soooooooo simple to make!  Here is what you need:

• 1 large can of black beans (I use plain black beans)
• 2 cups frozen corn (add more if you like)
• 1-2 stalks celery, chopped
• 1 avocado, peeled, pitted and cubed
• *1 can artichoke hearts, quartered
• 1 bottle Good Seasons Zesty Italian Dressing (prepared from packet, as directed on the packet) (I sometimes use more than 1 bottle)

Toss all ingredients together.  Let the salad sit for a few hours prior to serving so that flavors can blend.  If you prep a day ahead, cover and refrigerate overnight.  You will want to add more dressing prior to serving.

French Toast

We've started having breakfast for dinner once a week.  It's quick and it is generally easy.  One way for me to actually get a little egg into my two year old is with French Toast.  I've found that it freezes pretty well, so when I see bread on sale, I snap it up and make a huge batch.  So, here's my version of French Toast:

• 5 eggs
• 3/4 milk
• 1 tbsp vanilla (or more, to taste)
• 1 tsp nutmeg (or more, to taste)
• 1 tsp cinnamon (or more, to taste)
• 8 slices of bread ( I generally use white or whole wheat).

 

Whisk together all ingredients except bread.  Pour into a 9 X 13 dish and soak bread.  Prepare griddle.  (I spray with cooking spray and heat to max heat).  Cook soaked bread on griddle on both sides until egg mixture is completed cooked and browned.  I generally leave it for a couple of extra minutes just to make sure it is cooked through.

 

I eat mine with a little butter and sifted powdered sugar.  My husband loves it with maple syrup.  We almost always serve it with fruit and turkey bacon.