An easy grilled entrée is at the heart of a dinner that celebrates Cinco de Mayo con mucho gusto. Serves: 4
Grilled Flank Steak with Avocado Relish
Black beans and rice
Melt 1 tablespoon butter in a medium saucepan over medium-high heat. Add 1/4 cup chopped shallots and 1 teaspoon minced garlic; sauté 3 minutes, stirring frequently. Add 2/3 cup uncooked long-grain white rice; sauté 1 minute. Add 1 1/3 cups fat-free, less-sodium chicken broth and 1/4 teaspoon ground cumin. Bring to a boil; cook 20 minutes or until liquid is absorbed. Remove from heat; stir in 2 tablespoons chopped fresh cilantro and 1 (15-ounce) can black beans, rinsed and drained.
Mango wedges

Mexican beer

Credit: Photo: Becky Luigart-Stayner; Styling: Cindy Barr