Zippy Carrots

2 tbsp butter
1/4 cup brown sugar
2 tbsp mustard
1/4 tsp salt
3 cups carrots (cut how ever you like)
1 tbsp parsley

Melt butter in a pan. Stir in brown sugar, mustard and salt. Add carrots and stir constantly until carrots are glazed and heated. Sprinkle with parsley.

Comments: These were delicious. C gobbled them up. I would recommend maybe using julienne carrots. I used slices and they didn't get to the consistency I would have preferred, but I was done cooking them.

Black Bean and Corn Salad

From Rachael Ray

14 oz black beans, rinsed and drained
2 cups frozen corn
1 small red bell pepper, seeded and chopped
1 small red onion, diced
1.5 tsp ground Cumin
2 tsp hot sauce
lime juice
2 tbsp olive oil
salt and pepper

Combine everything in a large bowl. Let stand for 15 minutes before serving.

Review: This is possibly my new favorite thing. Ever. Perfect for summer. So fresh. So colorful. SO EASY. Be prepared to see this as a side dish to everything I cook from now on. Just kidding..... Probably.....