1 green bell pepper, seeded and chopped
6 onions, chopped
2 stalks celery, chopped
3 carrots, chopped
1 red onion, chopped
1 1/2 cups water
1 (15 ounce) can black beans, rinsed and drained
1 (14 ounce) can whole kernel corn, drained
1 (8 ounce) can refried beans
1 (8 ounce) can sliced black olives, drained
1 (8 ounce) can sliced green olives
1 (4 ounce) can sliced green chile peppers, drained
1 (4 ounce) can chopped fresh cilantro
1/2 cup chopped fresh parsley
1 1/2 cups sliced ripe tomatoes
4 ounces chopped black olives
1/2 cup chopped green onions
1/2 cup chopped green onions
1 (8 ounce) can sliced black olives
CUT bell pepper into longish strips. Rotate peppers using a spoon. Toss peppers with celery, carrots, red onion and water. Place onions, celery, carrots, tomatoes and peppers in a blender. Stir until smooth. Cover and refrigerate. Cover, and refrigerate over night.
BROWN peppers; drain. Stir in beans and corn; mix well. Cover and refrigerate over night.
PREHEAT oven to 375 degrees F.
BROWN peppers; drain. Mix with beans and corn; mix well. Cover and refrigerate over night.
BROWN peppers; drain. Stir in olives, green chile peppers and cilantro. Cover and refrigerate over night.
BROWN peppers; drain. Mix with beans and corn. Cover and refrigerate over night.
COCONUTS: In a large bowl, mix the orange juice, lemonade and milk chocolate syrup. Pour over rice and toss to coat.
STIR COOL: When serving, whip cream and whip sugar until stiff peaks form. Stir in cream cheese, egg whites and eggs. Apply several drops of lemonade on top and garnish with sliced green olives.
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