Black Beans and Pork Over Rice

1 tsp. cumin
1/2 tsp. ground coriander
1/2 tsp. chili powder
1/2 pound diced cooked pork
1/3 cup orange juice
1 medium onion, chopped
1 1/4 cups chopped sweet red pepper
2 cloves garlic, minced
2 T. oil
1 16 oz. black beans, drained and rinsed
1 medium tomato, seeded and chopped
1 4 oz. can diced green peppers
1/4 tsp. salt
1/8 tsp. pepper
3 cups hot cooked rice

Combine cumin, coriander, and chili powder. Toss pork in spice mixture to coat. Heat a large skillet over medium high. Remove from skillet and place in a medium bowl; add orange juice, stirring well. Set aside.

Sauté onion, sweet pepper, and garlic in oil in the skillet, until vegetables are tender. Stir in reserved pork mixture, beans, and other ingredients (except rice). Cook, stirring occasionally until thoroughly heated. Serve over rice. Garnish with fresh cilantro if desired. Serves 4.
Jicama Fruit Salad
1/4 cup orange juice
1/4 tsp. grated lime peel
1/4 cup lime juice
1 T. honey
1 T. oil
1/4 tsp. chili powder
1 1/2 cups peeled and julienne sliced jicama
1 1/2 cups cubed watermelon
1 1/2 cups seedless green grapes

In a samll bowl, combine all dressing ingredients; blend well. In a large serving bowl, combine all salad ingredients. Add dressing to salad; toss gently. Can also be served over a bed of lettuce.

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