Artichoke Parmigiano Dip

Ingredients:
1 (14oz) can artichoke hearts drained and chopped
3/4 cup reduced-fat mayo
1 cup grated Parmigiano-Reggiano cheese
2 Large cloves garlic finely chopped
2 Tbs fresh chopped basil

Directions:
Combine all ingredients and mix well. Spread the mixture in a 7x7 baking dish (or microwave safe dish) and microwave for 4-5 minutes stirring twice to heat evenly. Serve with pita chips, bagel chips, or crackers

Bean and Corn Salad

I just found this recipe and it sounds really yummy! I can't wait to make it!

Mix together in a large bowl:

* 2 cups cooked black beans
* 1 1/2 cups cooked corn kernels (either fresh, frozen or canned)
* 2 plum tomatoes, chopped
* 1/2 medium red onion chopped
* 2 tablespoons chopped fresh Italian parsley

Dressing:

* 3 tablespoons fresh lemon juice
* 2 tablespoons extra virgin olive oil
* 1/8 teaspoon cayenne pepper
* Salt to taste

Mix dressing, add it to salad, stir to combine well, and enjoy! NOTE: A nice alternative is to use fresh lime juice instead of lemon, and substitute fresh coriander for the parsley.

Original Recipe found here