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Omaha Magazine

Bean & Corn Dip

Mar 25, 2013 03:42PM ● By Bailey Hemphill

Bean & Corn Dip

  • 2 cans black beans, drained and rinsed
  • 1 can shoepeg corn, drained and rinsed
  • 1 red onion, chopped
  • 6 tbsp lime juice
  • 3 tbsp olive oil
  • 1½ tsp cumin
  • ¼ cup fresh cilantro , chopped
  • 2 jalapeño peppers, seeded and chopped
  • ½ tsp salt
  • 1 tomato, seeded and chopped
  • Mix all ingredients (except the tomato) in a large mixing bowl, then place in fridge for 30 min.
  • After chilled and just before serving, add diced tomato to mix.
  • Transfer to decorative serving bowl and garnish with cilantro.
  • Serve with tortilla chips.

Margaritas on the Rocks

  • 2 cups sweet and sour mix
  • 1 cup triple sec
  • 1½ cups gold tequila
  • 1/3 cup brandy-based orange liqueur (such as Grand Marnier®)
  • 2 limes, quartered
  • Salt the rims of your glasses. To do so, pour salt onto a small plate, rub the rims of the glasses with lime, and press them into the salt.
  • Fill glasses with ice.
  • In a shaker, combine sweet and sour mix,
  • triple sec, tequila, and liqueur. Shake to your hearts desire.
  • Pour into glasses, squeeze a quarter lime into each glass, and serve.
Recipe Sources: Linda Persigehl and
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