ULTIMATE

Avocado and Tomato Salad
Ingredients:
4 medium vine ripe tomatoes, chopped
2 avocados, chopped
1 /3 cup diced red onion
2 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
2 teaspoons fresh squeezed lime juice
Sea salt and fresh ground pepper to taste
Directions:
Mix all ingredients in a bowl and toss
gently.
Let stand 5 to 10 minutes before serving.
Avocado and Tomato Salad
Black Beans and Rice
Black Beans and Rice
Ingredients:
1 pound dried black beans
6 cups water
1 cup chopped onion
1 cup chopped peppers
2 jalapeno peppers seeded and chopped
4 cloves garlic, minced
1 /3 cup extra virgin olive oil
3 bay leaves
1 teaspoon sea salt
1 /3 teaspoons black pepper
1 slices cooked crisp and crumbled bacon
2½ tablespoons red wine vinegar
2 cups cooked long-grain rice
¼ teaspoon cumin
Directions:
In a large stockpot cover black beans
with water and boil for 2 minutes.
Remove from heat and let stand for one
hour. (You can also cover beans in a stockpot
and let the soak overnight if you prefer.)
Drain water and cover beans with 6 or 7
cups fresh water.
Saute the onions, bell peppers (red,
yellow, orange), jalapeno, and garlic until
tender. Add onion mixture and all remaining
ingredients except the vinegar to the beans
and bring to a boil.
Reduce heat and simmer for 2 hours
covered or until the beans are tender. Add
more water if necessary. Just before serving
add the red wine vinegar.
Serve over cooked rice and top with
chopped green onions, fresh cilantro, and/or
sour cream!
MARCH-APRIL 2017 / ULTIMATE 61