Recipe: Carribean Black Beans, Carribean Salad

Carribean Black Beans

5 ounces chorizo
1 cup diced onion
4 cloves garlic - finely chopped
2 jalapeno peppers - seeded and chopped
1/2 cup ketchup
1/2 cup molasses
1/2 cup dark rum
1/4 cup mustard
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon hot sauce
1/2 teaspoon ground ginger
45 ounces black beans - drained

Cook chorizo in a large saucepan over medium heat until browned, stirring to crumble; drain and set aside. Add onion, garlic, and jalapenos to pan; cook 5 minutes or until onion is tender. Stir in ketchup and remaining ingredients except beans; bring to a boil. Reduce heat, simmer 5 minutes, stirring occasionally. Stir in the chorizo and beans; simmer for 1 hour over low heat, stirring occasionally.

Carribean Salad
Fruit flavors dominate this exotic salad.

For the Dressing
1/4 cup orange juice
1/4 cup pineapple juice
1/2 tablespoon parsley - minced
1 tablespoon fresh lime juice
1 tablespoon soy sauce - low sodium
1/2 tablespoon olive oil
1 tablespoon sesame oil
1 teaspoon honey
1 teaspoon pepper

For the Salad
4 cups mixed salad greens
1 pound chicken - cooked and cut (Maybe you
could leave out the chicken, Jade.)
1 cup papaya or mango - peeled and cubed
1 cup pineapple - cubed
1/2 cup avocado - chopped
1/2 cup bell pepper - chopped
15 ounces black beans - rinsed and drained
1/2 cup Cheddar cheese - shredded
1/4 cup cashews

For the Dressing:
In a small bowl, whisk together all the ingredients (orange juice, pineapple juice, parsley, lime juice, soy sauce, olive oil, sesame oil, honey, and pepper).

For the Salad:
In a large bowl, toss the greens with the dressing. Divide dressed greens on four different plates. Arrange chicken in the middle of the plate. Arrange papaya (or mango), pineapple, avocado, bell, pepper, avocado, black beans, and cheese in "triangles" surrounding chicken.