Title: Quick vegetable jumble
 Categories: Digest, Jan.
      Yield: 1 Servings
 
      1    10-oz brick frozen spinach,
           Thawed and somewhat
           Drained
      2    15-oz cans corn, somewhat
           Drained
      1    15-oz can Italian white
           Kidney beans (or substitute
           Great Northerns)

---------------------SEASONING OPTION 1--------------------------
      3 ts Canned chopped garlic
           (Polaner brand is packed in
           Water)
           (or 1*tsp garlic powder)
      1 ts Black pepper
      2 ts Dehydrated onion flakes

---------------------SEASONING OPTION 2--------------------------
    1/2 ts Paprika
      2 ts Italian seasoning

---------------------SEASONING OPTION 3--------------------------
    1/4 c  Bottled Italian or
           Vinaigrette dressing
           (and drain the corn more
           Thoroughly)
 
  Rip up the spinach a bit, if it's in huge stringy clumps. Toss
  everything together in a bowl.  Let sit for a few minutes if you've
  got dry spices in there. Heat up if you feel like it, else eat cold.
  
  I'd like to try this with chopped red bell pepper in it - I think it
  would taste good, and I know it would look good...
  
  It would also taste good with kidney or black beans, but the darker
  liquid from the beans would make the dish look muddy. Most of my
  veggie cooking looks brown (or red) and boring - it's a nice change
  to eat something bright and pretty...
  
  Actually, I usually make this with frozen corn...  but I don't measure
  that, I just pour it from the bag...