South of the Border

Caribbean Black Beans with Mango Salsa
Gina Stark

1 t veg.oil
1 c chopped onion
1/4 c water
1 1/2 t minced fresh garlic
1 1/2 t minced peeled gingerroot (I just used powdered ginger probably about 1/2 t)
2 cans black beans (drain ONE can)
1/4 cup orange juice
1/4 t salt
1/4 t crushed hot red pepper flakes (I don't use this because I don't usually have it)
2 T chopped fresh cilantro

Mango Salsa:
1 large mango, peeled and chopped coarse
2 T chopped fresh cilantro
2 t OJ
1 t cider vinegar

(Don't forget to start the rice before you make the rest!)

1. In large skillet, heat the oil over medium high heat. Add onion. Cook for 3-5 minutes, stirring occasionally, until almost tender and very lightly browned.
2. Stir in water, garlic, and ginger. Cover (I never do) and cook 5 minutes more, stirring occasionally or until onion is tender
3. Add beans, OJ, salt, pepper flakes. Bring to boil over medium high heat. Reduce heat to medium low and simmer for 5 minutes. Stir in cilantro.
4. Meanwhile, make salsa. In bowl combine all 4 ingredients.
5. Serve beans over rice and top with salsa.

Salsa
Dorothy Winters

1 28 oz. can diced tomatoes
1/2 bunch cilantro, chopped coarse
4 green onions, chopped coarse
1/2 serrano chili, chopped coarse
1 T. sugar
1 t. garlic salt
2 T lemon juice

Put all ingredients in blender for a few (10-15?) seconds--don't overblend.

Guacamole
Heather Winters

five mashed ripe avacados
1/3 sweet onion
juice from 1 lime
1 T. finely chopped cilantro
garlic salt and pepper to taste

Combine ingredients and enjoy!

Shrimp Ceviche

Morgan Somers

This is a dish that you kinda just make to your liking. Adjust amounts or ingredients however you like it best. This makes a big batch, but it always gets eaten around our house!

2 lbs (+/-) tomatoes

2 cucumbers

¼ cup lime juice

1 sweet onion

1 lb shrimp

1-2 cups water

1/3 - 1/2 cup cilantro

Tostadas

Salt to taste

Avocado (optional)

Chop vegetables and shrimp up into small chunks and mix together. If you use raw shrimp, boil it and use the water from that instead of fresh water. Serve on with tostadas, and avocados if desired. Also, to chop the cilantro, try putting it in a narrow glass and cutting it up with kitchen scissors. It’s AMAZING!

Spanish Rice and Beans
Laura Hawkins

Need recipe