Thanks to Heidi:

• Canned Sweet Corn, drained (I used one can.)
• Canned Black Beans, rinsed and drained (I used one can.)
• Avocado, chopped (I used one.)
• Cilantro, chopped (I used one bunch.)
• Garlic Cloves, chopped (I used one head.)
• Jalapenos (as many as you want for as spicy as you want), seeds and veins removed and diced small (I used two.)
• Tabasco Sauce
• Lime Juice
• Apple Cider Vinegar
• Salt and Pepper (I actually didn’t use either of these—it was seasoned perfectly with everything else!)

Mix to taste—personal preference!

Thanks to Rachel Ray:

White Bean and Barley Risotto

Ingredients

• 1 large yellow onion, chopped
• 2-1/2 cups beef broth
• 1/2 cup pearl barley
• One 15-ounce can small white beans
• 1/4 cup chopped flat-leaf parsley

Directions:

1. In a large saucepan, heat 2 tablespoons olive oil over medium heat. Add the onion and cook until translucent, about 6 minutes.
2. Stir in the broth and barley and bring to a boil. Lower the heat, cover and simmer until the barley is tender, 30 to 40 minutes.
3. Stir in the white beans and simmer for 5 minutes. Season with pepper, stir in the parsley and serve.

And thanks to Karyn and Bryan for shiny, new-to-me pots and pans!