are in a salad or a rice dish. Try these recipes from `The African-American Kitchen' by Angela Shelf Medearis.

*** HOT FIVE-BEAN SALAD Yield: 10 servings 8 slices bacon 2 cup sugar 2 tablespoons cornstarch 11 teaspoons salt 1 teaspoon black pepper 3 cup white vinegar 1 cup water 1 16-ounce can kidney beans 1 16-ounce can cut green beans 1 16-ounce can lima beans 1 16-ounce can cut wax beans 1 16-ounce can garbanzo beans (chickpeas) IN a medium skillet, cook the bacon until crisp. remove from the pan and drain on paper towels. In the skillet combine the sugar, cornstarch, salt and pepper with the bacon drippings.

Stir in the vinegar and water. Heat the mixture to boiling, stirring constantly. Drain the beans and add them to the skillet. Cover and simmer 15 to 20 minutes. Spoon the beans into a serving dish, crumble the bacon, and sprinkle it on top.

*** PASTA VEGETABLE SALAD Yield: 6 servings 1 12-ounce can vegetable juice 1 cup finely chopped onion 3 tablespoons tarragon-flavoured vinegar 2 tablespoons vegetable oil 1 teaspoon dried basil leaves, crushed between your fingers 1 teaspoon salt 1 teaspoon minced garlic 1 teaspoon black pepper 3 cups cooked drained spiral macaroni 2 cups broccoli florets 2 cups halved cherry tomatoes 1 cup sliced pitted black olives IN a jar with a screw-on top, combine the vegetable juice, onion, vinegar, oil, basil, salt, garlic and pepper. Shake until thoroughly mixed. In a large bowl, combine the remaining ingredients. Pour the dressing over the macaroni mixture and toss to coat. Cover and refrigerate at least 6 hours, tossing occasionally.

*** QUICK AND ZESTY BLACK BEANS WITH RICE Yield: 4 servings 2 teaspoons vegetable or olive oil 1 cup chopped onion 1 cup chopped red or green bell pepper 1 cup diced fresh mild chili peppers like Anaheim 1 tomato, chopped 1 clove garlic, minced 1 teaspoon dried oregano 2 16-ounce cans black beans, with liquid 1 teaspoon sugar Salt and black pepper to taste 2 cups hot cooked brown rice IN a saucepan, heat the oil until it is hot but not smoking. Add the onion, bell pepper, chili peppers, tomato, garlic and oregano. Cook over moderate heat until the vegetables wilt, stirring occasionally, 5 to 8 minutes.

Add the beans, sugar and salt and pepper to taste. Cover, reduce the heat to low and simmer for 15 minutes, stirring occasionally. Serve on a bed of rice.

*** CABBAGE AND TOMATO MELD Yield: 6 servings 1 head cabbage, coarsely chopped 2 tomatoes, peeled, cored and quartered 1 onion, sliced 1 cup vegetable oil 1 teaspoon dried thyme Salt and black pepper to taste RINSE the vegetables in a colander. shake out the excess water. In a medium skillet, heat the oil until it is hot but not smoking. Add the vegetables and seasonings. Cook, covered, until the cabbage is tender, about 15 minutes, stirring occasionally.

Recipes for veggie dishes NIGERIAN EGGPLANT APPETIZER Yield: 4 servings 1 large eggplant, peeled and sliced 1 teaspoon sesame seeds 1 clove garlic 1 teaspoon salt 4 tablespoons lemon juice 2 tablespoons chopped parsley BAKE the eggplant in a 350-degree oven about 10 minutes or microwave on high 5 to 7 minutes, until tender. In a blender, grind the sesame seeds and garlic into a paste. Add the eggplant and blend until smooth. Blend in the salt and lemon juice. Mound the dip on a shallow dish and sprinkle with the chopped parsley.

*** HONEY-BAKED ONIONS Yield: 8 servings 4 large sweet white onions 11 cups tomato juice 11 cups water 2 tablespoons melted butter 6 teaspoons honey PREHEAT the oven to 325 degrees.

Peel the onions and discard the skin, then cut in half. Arrange the onions cut side up in a buttered baking dish. In a bowl, combine the remaining ingredients. Pour the sauce over the onions, brushing them to coat. Baking for 1 hour, or until the onions are soft.

*** RICE PRIMAVERA Yield: 8 servings 1 clove garlic, peeled and left whole 2 teaspoons olive oil 2 cups broccoli florets 1 cup sliced zucchini 1 cup sliced mushrooms 1 medium tomato, seeded and chopped 1 cup chopped parsley 1 cup reduced-calorie mayonnaise 1 cup skim milk 1 cup freshly grated Parmesan cheese 1 teaspoon ground white pepper 3 cups cooked rice IN a large skillet over moderate heat, cook the garlic clove in the olive oil about 3 minutes. Discard the garlic. Add the broccoli, zucchini, and mushrooms to the skillet and cook until tender-crisp, 5 to 10 minutes. Add the tomato and parsley, and cook 1 minute longer.

Remove the vegetables and set aside. Add to the skillet the mayonnaise, milk, cheese, and pepper and cook over moderate heat, stirring, until smooth. Add the rice; toss to coat. Remove the skillet from the heat and stir in the vegetables.