Please accept this recipe book from - Kean Miller LLP

Corn, Cucumber and Black Bean Salad
1 large can white corn, drained
1 (15 oz.) can black beans, drained and rinsed
1 tomato, diced
1 cucumber, peeled and diced
3 green onions, chopped
1/3 cup red onion, diced
1/2 cup low fat mayonnaise
salt and pepper to taste
*can add lemon juice to taste
Combine all ingredients in a bowl and refrigerate until ready to serve. Makes about 5 or 6
servings.
by Mike Garrard (Baton Rouge), a partner practicing in the labor and employment area
Chicken Salad
2 pkg. “Pick of the Chick” chicken
(8 cups cooked and chopped)
1 cup mayonnaise
5 containers Yoplait red raspberry yogurt
1 cup pecans, chopped
2 pkg. Craisins (Ocean Spray dried cranberries)
4 to 6 stalks celery, finely chopped
1/4 to 1/2 cup green onions, finely chopped
1 Tbsp. lemon juice (or to taste)
1 Tbsp. salt (or to taste)
1 Tbsp. curry (or to taste)
red pepper to taste
20 croissants
Boil, debone, and coarsely chop chicken. Mix all ingredients. Spread on croissants. Serves 20.
by Rob Dille (Baton Rouge), a partner practicing in the litigation area
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