INGREDIENTS
1/2 oz
cotton seed or canola oil
1/2
yellow onion (, finely diced)
1/4 cup
canned black beans (, drained and rinsed)
1/4 cup
roasted Poblano chilies (, diced)
3 cups
cooked white rice
1 tbsp
chopped cilantro
Salt and pepper
1 cup
sour cream
2 tbsp
lime juice
1 cup
canola oil
3
ears fresh corn
1/2
each jalapeno pepper (, seeded, minced)
1/4
each green bell pepper (, finely diced)
1/4
each red bell pepper (, finely diced)
1 tbsp
cilantro (, chopped)
1/4
each red onion (, finely diced)
1
medium tomato (, chopped)
1/2 cup
V-8 juice
Salt and pepper
1/4 l
tequila; cook out alcohol in sauce pan and reduce to one quarter of original volume
1/2 cup
cotton seed or canola oil
2 oz
olive oil extra virgin
1 tsp
fresh garlic
1 oz
fresh cilantro
1 oz
honey
2 oz
prickly pear syrup
1 oz
white vinegar
1/2 cup
canola oil
4
6- ounce salmon fillets
6 oz
Spring Mix ((greens))
1
recipe Poblano black bean rice ((see following))
1
recipe Lime Sour Cream ((see following))
1
recipe Tequila Vinaigrette ((see following))
1
recipe Roasted Corn Salsa ((see following))
4
6- inch blue corn tortillas (, baked until crisp in a 350 degree oven*)
4
6- inch red corn tortilla (, baked until crisp in a 350 degree oven*)