Fudge Filled Bars

2 cups quick oats
1 1/2 cup flour
1 cup packed brown sugar
3/4 tsp salt
1 cup butter, softened
1 cup pecans, chopped (optional)
1 (14oz) can sweetened condensed milk
1 cup chocolate chips
2 tbsp shortening

Mix oats, flour, brown sugar & salt.
Add butter and mix until crumbly. Stir in pecans.
Set aside 1 1/2 cup for topping.
Press remaining into greased 13x9 baking pan.
In a saucepan, combine milk, chocolate chips & shortening;
cook and stir over low heat until melted.
Spread over crust in pan. Sprinkle with reserved topping.
Bake at 350 for 20-25 minutes, until edges are golden brown.

Southwest Salad

DRESSING:
1/3 cup olive oil
2 tbsp fresh lime juice
1 tbsp red wine vinegar
1 garlic clove, minced
1 1/2 tsp ground cumin
1 1/2 tsp oregano
1 1/2 tsp salt
1/4 tsp sugar
1/8 tsp black pepper

SALAD:
1 (15oz) can black beans, rinsed & drained
1 cup grilled corn or 1 can corn, drained
3/4 cup red onion, chopped
1/2 cup tomato, diced
1/2 cup red pepper, chopped
2 jalapenos, seeded & chopped
1/4 cup cilantro, finely chopped

In a large bowl, combine salad ingredients.
In a small bowl, whisk together dressing ingredients.
Pour over the bean mixture and toss until all ingredients are coated.

*Note: I didn't follow this recipe exactly. I did two cans of black beans, 3 corn on the cobs, 3 tomatoes, 1/2 red onion, red pepper, yellow pepper & a green pepper. We didn't put any jalapenos in it. We only used 1 batch of dressing for that amount of salad.