Ingredients:

6 hard-boiled eggs, coarsely chopped
mayonnaise (homemade if possible)
1/4 cup minced pickles
1/3 cup minced celery
salad greens
1 teaspoon vinegar
1/4 teaspoon ground cumin
1/4 teaspoon dry mustard
1 teaspoon seasoning salt
1/8 teaspoon white pepper

Preparation:

Mix all the ingredients except the salad greens and mayonnaise. Add the mayonnaise to moisten and serve on the salad greens.

Ingredients:

1 (11 ounce) can corn, drained
1 can black beans, drained and rinsed
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1/4 cup pickled jalapeno pepper, chopped
1/2 red onion, thinly sliced and quartered

Dressing
1/4 cup vegetable oil
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cumin

Preparation:

Mix together the corn, black beans, onion, bell peppers and jalapeno pepper. Mix together the dressing ingredients and toss with the salad. Refrigerate for about 2-3 hours before serving (to allow the flavors to mingle).

Ingredients:

2 cups crisp canned corn, drained
2 cups canned black beans, drained and rinsed
1/3 cup chopped red onion
1 teaspoon olive oil
3 tablespoons lime juice
1/4 cup chopped fresh cilantro
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/8 teaspoon ground red pepper

Preparation:

Mix all the ingredients and let chill overnight. When ready to serve, spoon out 1/2 servings as needed.