"Black and White Salad"

Taken/modified from a post in the LJ community VegRecipes.
I'm not giving any proportions because I think it's the sort of thing you can eyeball or do to taste. To me, the main new/exciting thing about this dish is the amazingly delicious and complex flavor these four ingredients create.

• Kale (I used curly kale but would use un-curly kale in a heartbeat if it weren't so %$#@ hard to find around here.)
• Cooked white cannellini or navy beans (I used a can of cannellini, drained and rinsed)
  
• cloves of garlic
• fresh tomatoes

Wash the kale. Chop into small pieces. Cook in oil in heavy-bottomed pot or big frying pan until slightly limp or however you'd like to eat it. Dump in beans. Crush garlic in garlic press and dump into pot. Stir. Mush the beans a little, add a little water if desired, heat through. Chop tomato into bite-sized pieces. Add to kale/bean mixture. Stir. Eat.

Chocolate Dump Cake/Wacky Cake

Some people mix this in the (ungreased) baking pan. I think it's a pretty fast, easy recipe even if you use a separate bowl, and I think the tiny additional effort is worthwhile.

3 cups flour
2 cups sugar
2 tsp baking soda
1 tsp salt
1/2 cup cocoa

3/4 cup oil
1 tsp vanilla
2 TBS vinegar
2 cups water

Combine dry ingredients. Add in wet ingredients, mix well, dump into greased 9x13 pan and bake for 40-50 minutes (or until done) at 350°F.