Cafe Rio Salad

Brit, here is what I have for the Cafe Rio Salad. I can't find my black bean recipe, but we usually just warm up a can anyway. When I find the recipe I will post it. Good luck!

CAFE RIO DRESSING
1 buttermilk ranch dressing packet (make as per recipe)
2 tomatillos or 4 Tbsp. salsa verde (green salsa)
1/2 bunch cilantro
1 clove garlic
juice of 1 lime
1/8 tsp. Tabasco sauce

Mix together in blender. Refrigerate.

CAFE RIO CHICKEN
1 small bottle Kraft Zesty Italian Dressing
1 Tbsp chili powder
1 Tbsp cumin
3 cloves garlic-minced
5 lbs chicken breast

Cook all together in crock pot for 4 hours, shred meat and cook 1 additional hour.

CAFE RIO PORK
1 cup Pace salsa
1 cup brown sugar
pork sirloin roast (3-4 lbs), I use country style spare ribs

Mix salsa and brown sugar together and pour over a pork roast. Cook in crock pot on low all day.

CAFE RIO RICE
3 cups water
4 tsp chicken bouillon
4 tsp garlic-minced
1/2 bunch cilantro
1 can green chiles-or equivalent fresh
3/4 tsp salt
1 Tbsp butter
1/2 onion
3 cups Minute Rice

Blend cilantro, green chiles and onion together in food processor. Bring water to a boil and add all ingredients, simmer covered until done.

CAFE RIO BEANS (Black or Pinto) I found it!
3 cans beans, rinsed well and drained well in colander
2 cups V-8 Juice
4 cloves garlic-minced
1 tsp cumin
2 Tbsp olive oil
1/2 tsp salt
1/4 cup cilantro leaves-minced

Saute the garlic and cumin in olive oil over medium low heat in a small saucepan, just until flavors blend (don't overcook). Add other ingredients (except cilantro). Bring to a boil, then simmer on low heat about 15 minutes. Add minced cilantro. Mix and refrigerate right away, stirring occasionally until coo. Then cover. Makes enough for 12-15 salads.