Bean & Corn Dip

Bean & Corn Dip

rIngredients:r

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• 2 cans black beans, drained and rinsed

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• 1 can shoepeg corn, drained and rinsed

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• 1 red onion, chopped

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• 6 tbsp lime juice

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• 3 tbsp olive oil

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• 1½ tsp cumin

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• ¼ cup fresh cilantro , chopped

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• 2 jalapeño peppers, seeded and chopped

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• ½ tsp salt

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• 1 tomato, seeded and chopped

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rInstructions:r

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• Mix all ingredients (except the tomato) in a large mixing bowl, then place in fridge for 30 min.

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• After chilled and just before serving, add diced tomato to mix.

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• Transfer to decorative serving bowl and garnish with cilantro.

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• Serve with tortilla chips.

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Margaritas on the Rocks

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• 2 cups sweet and sour mix

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• 1 cup triple sec

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• 1½ cups gold tequila

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• 1/3 cup brandy-based orange liqueur (such as Grand Marnier®)

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• 2 limes, quartered

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rInstructions:r

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• 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.

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• Fill glasses with ice.

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• In a shaker, combine sweet and sour mix,

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• triple sec, tequila, and liqueur. Shake to your hearts desire.

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• Pour into glasses, squeeze a quarter lime into each glass, and serve.

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rRecipe Sources: Linda Persigehl and allrecipes.com.