Black Bean Salsa

From Aunt Kathy Rosenberg

Mix in small bowl or glass measuring cup and stir well:
JUICE OF ONE LIME (about 2 tbsp)
2 TBSP APPLE CIDER VINEGAR
2 TBSP WHITE SUGAR
1 ½ tsp SALT
1 TBSP CHILLI POWDER

Pour over below:
2 CANS BLACK BEANS, (drained, rinsed in cold water)
3 CUPS (About 7-9 medium) ROMA TOMATOES diced small
1 CAN (11 0z) GREEN GIANT NIBLETS WHOLE KERNAL SWEET CORN (rinsed)
¼ to ½ CHOPPED RED ONION
¼ CUP FRESH CHOPPED CILANTRO

OPTIONAL – 1 CUP CUBED MONTERY JACK CHEESE
OPTIONAL – JUST BEFORE SERVING ADD ONE CUBED AVOCADO

BEST SERVED WITH TOSTIDO LIME FLAVORED CHIPS

The Best Marinade for Port Tenderloin

¼ c Jack  Daniel’s

¼ c soy sauce

¼ c brown sugar

3 garlic cloves

¼ c Dijon mustard

1 tsp minced ginger

1 tsp Worcestershire

¼ oil

Mix all ingredients and marinade tenderloin overnight or in a pinch 4 hours. Barbecue or bake until done per meat thermometer.