Cannellini Bean, Rosemary Hummus & Greek Salad Wraps

For the Hummus:
* 1 15-oz. can cannellini beans, drained and rinsed
* 2 stems fresh rosemary, leaves stripped from stem and chopped
* 1 clove garlic
* Extra virgin olive oil
* Black pepper to taste

For the Salad:
* 2 firm vine-ripened tomatoes, quartered and thinly sliced
* 1/4 cucumber, halved and thinly sliced
* 1/4 medium-sized red onion, thinly sliced
* Handful pitted kalamata olives
* Handful chopped fresh flat-leaf parsley
* 1/4 lb. mixed greens
* Juice of 1 lemon
* Coarse salt to taste
* 4 large pita breads, flour tortilla wraps or flavored wraps
* 1/4 lb. feta cheese, crumbled

Directions

1. Combine beans, rosemary, garlic, olive oil and black pepper in a food processor or blender. Pulse until smooth.
2. Combine tomatoes, cucumber, onion, olives, parsley, greens and lemon juice in a bowl. Drizzle with olive oil, and sprinkle with salt. Combine well.
3. Warm pitas or wraps in oven or on a pan. Spread pitas with a generous dose of white bean hummus. Top with a layer of Greek salad mixture. Sprinkle with feta cheese, and roll.

MEXICAN RICE

-2 to 3 tbls. olive oil
-1 cup white long grain rice
-1 chopped onion (yellow onion is best, but white is ok)
-2 cloves of chopped garlic
-1 or 2 anaheim peppers or similar
-1 or 2 ripe medium size tomatoes cored and chopped coarsely, canned tomatoes, or 1/2 cup tomatoe sauce
-salt to taste
-2 cups water or vegetable/chicken broth
-Cilantro & Lime

In pan with a cover, heat oil and add onion and rice and saute until rice is a golden brown. Add garlic and peppers and saute about 1 minute more. Add water or broth to cover the rice. Add tomatoe, bring to a boil then just as it starts to boil, lower the flame to a simmer and cook for approximately 30 minutes or until all the water is evaporated. Important!! Do not lift the cover on the rice until it has cooked for about 20 minutes. Top with Cilantro and serve with lime.

BLACK BEAN, CORN & AVACADO SALAD

-1 can black beans, rinsed and drained
-1 can Mexicorn, drained (I use fresh sweet white corn; 2-3 ears)
-1-2/3 cups chopped avocado
-1-1/4 cups chopped cucumber
-1-1/4 cups chopped tomatoes
-1/2 cup thinly sliced green onions (sweet or red onion is good too)
-1-1/4 small jalapeno pepper, seeded and chopped
-1-1/4 teaspoons lime juice

DRESSING:

-2.5 tablespoons cider vinegar (Sometimes I use rice vinegar instead)
-1 tablespoon and 3/4 teaspoon olive oil
-1-1/4 teaspoons ground cumin (or a bit less if you don't like strong cumin taste)
-3/4 teaspoon dried oregano
-1/4 teaspoon salt
-1/8 teaspoon pepper
-I throw in a bunch of cilantro and/or parsley too

In a large bowl, combine the first eight ingredients. In a small bowl, whisk the dressing ingredients. Pour over salad and toss to coat. Cover and refrigerate for at least 1 hour before serving.