Black Bean Rice Avocado Salad
1 ½ cup chicken stock
½ cup water
1 cup long grain rice
1 can (15 ounces) black beans, drained and rinsed
2 roma tomatoes, seeded and chopped
2 avocados, diced
2 tablespoons finely chopped red onion
2 tablespoon fresh cilantro, chopped
½ teaspoon ground cumin
½ teaspoon chili powder
Salt and pepper, to taste
½ of one lime, juiced
4 tablespoons “Blood Orange” olive oil, or
3 tablespoons extra virgin olive oil and 1 tablespoon freshly squeezed orange juice
In a 2 quart sauce pan combine chicken stock, water and rice. Cook over high heat until mixture begins to boil, reduce heat to medium low and simmer for 15-20 minutes or until rice is tender. Place cooked rice on a serving dish to cool.
In a large bowl combine remaining ingredients. Stir in cooled rice and gently toss until mixture is well combined. Adjust seasoning with additional salt and pepper, if needed.
Cover bowl and refrigerate for 2 hours or more before serving.
Salad may be served in hollowed out avocado shells, top with additional fresh cilantro.
Recipe courtesy of Gail Churinetz
Kinta’s Famous House Margarita
1.5 ounces Tequila (Reposado)
1.5 ounces Triple Sec
1.5 ounces freshly squeezed lime juice (about 3 limes)
1 cup Ice
Rub the outside of 1 glass with cut lime. Dip into a plate of Kosher salt.
Combine the Tequila, Triple Sec and lime juice and ice into a cocktail shaker, shake well
and pour into prepared glass.....
Recipe courtesy of Kristopher Wallenta