Avocado and Black Bean Salsa

This recipe was submitted by atc282 on June 24th

This is perfect as a summertime appetizer, side dish, or a relish for any grilled meat! Super easy and great to serve if you're doing Mexican or are grilling out!!

Avacado & Black Bean Salsa
Ingredients:
1-2 large fresh tomato(es) or 1 can diced tomatoes
1 Can Black Beans
1 large avacado
1/2 Can Corn
1/2 Lime, juiced
1 small red onion (optional)
1 bunch fresh cilantro (optional)
Seasonings: Cumin, Salt & Pepper

Directions:
In a strainer, drain (if using canned) tomatoes, corn, and black beans. Chop and dice (if using fresh) tomatoes, avacados, red onion (optional). Combine all ingredients in bowl, and squeeze on the lime juice. Season to your liking with cumin, s&p. Add chopped cilantro to top before serving (optional).
Served best as an appetizer with blue corn tortilla chips! Another great addition is adding a handful of crumbled queso fresco or feta to the dip right before serving. 

Chile Rice

This recipe was submitted on June 10th by ougrad1

Chile Rice-
Boil two boil in bag rice packets in chicken broth according to package directions.
When rice is cooked, place it in a bowl and add one can chopped green chiles, sour cream (amt is up to you), and a cup of monterey jack cheese.  Mix it up and place in a casserole dish coated with nonstick spray.  Top with monterey jack and cheddar cheese.  Bake at 350 until warmed through and bubbly.