Bean & Corn Dip

• 2 cans black beans, drained and rinsed
• 1 can shoepeg corn, drained and rinsed
• 1 red onion, chopped
• 6 tbsp lime juice
• 3 tbsp olive oil
• 1½ tsp cumin
• ¼ cup fresh cilantro , chopped
• 2 jalapeño peppers, seeded and chopped
• ½ tsp salt
• 1 tomato, seeded and chopped

• Mix all ingredients (except the tomato) in a large mixing bowl, then place in fridge for 30 min.
• After chilled and just before serving, add diced tomato to mix.
• Transfer to decorative serving bowl and garnish with cilantro.
• Serve with tortilla chips.

Margaritas on the Rocks

• 2 cups sweet and sour mix
• 1 cup triple sec
• 1½ cups gold tequila
• 1/3 cup brandy-based orange liqueur (such as Grand Marnier®)
• 2 limes, quartered

• Salt the rims of your glasses. To do so, pour salt onto a small plate, rub the rims of the glasses with lime, and press them into the salt.
• Fill glasses with ice.
• In a shaker, combine sweet and sour mix,
• triple sec, tequila, and liqueur. Shake to your hearts desire.
• Pour into glasses, squeeze a quarter lime into each glass, and serve.