All Seasons Fruit Salad

2 cans fruit cocktail (or Dole Tropical Fruits!)
2 bananas, sliced
1 apple, cored and cut into bitty pieces
1/2 tub cool whip

Chill cans/jars in refrigerator for a few hours or overnight. Drain cans/jars well. Add bananas and apples. Fold in cool whip. Serve immediately.

Black Bean and Corn Salad

*From Julie Berg - Iowa City Wards Cookbook

1/3 cup fresh lime juice
1/2 cup olive oil
1-2 cloves garlic, minced
1 tsp. salt
1/8 tsp cayenne pepper
2 (15 oz) cans black beans, drained and rinsed
1 1/2 cup frozen corn kernels
2 avocados, diced
1 red pepper, chopped
2 tomatoes, seeded and chopped
6 green onions, thinly sliced
1/2 c fresh cilantro, chopped

Place lime juice, olive oil, garlic, salt and cayenne pepper in small jar. Cover with lid and shake until ingredients are thoroughly mixed.

In salad bowl, combine the rest of the ingredients. Shake dressing and pour over salad. Stir to coat. Eat by itself or with chips.

Oriental Chicken Salad

Salad:
3 large chicken breasts, cooked and cubed/shredded
1 head cabbage, chopped
5 green onions, sliced
1 small pkg. almonds (sliced or slivered)
1 pkg. top ramen, broken into pieces (chicken flavored)

Dressing:
1 pkg Ramen seasoning (chicken)
2 Tablespoons white sugar
1/2 cup canola oil
3 Tablespoons rice vinegar
1 tsp. salt
1/2 tsp. pepper

Mix dressing ingredients until sugar is dissolved. Refrigerate for several hours. Meanwhile, toast almonds and ramen at 300 degrees until light brown (watch carefully - do NOT overbake).

Mix cabbage, green onion, almonds, & ramen pieces. Toss with dressing and enjoy immediately.