| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Appetizers, Dips |
5 |
Servings |
INGREDIENTS
| 15 |
oz |
Black Beans; Rinsed And Drained |
| 1/4 |
c |
Green Onions; Thinly Sliced |
| 1/4 |
c |
Red Bell Pepper; Chopped |
| 2 |
tb |
Fresh Cilantro; Chopped |
| 1 |
c |
Pace Thick & Chunky Salsa |
| 1 1/2 |
ts |
Lime Juice |
| 1/4 |
ts |
Garlic; Minced |
| 1/4 |
ts |
Ground Cumin |
| 1 |
sm |
Avocado |
INSTRUCTIONS
Combine beans, onions, pepper and cilantro in medium bowl. Combine pace,
lime juice, garlic and cumin in screw-top jar; shake well. Pour salsa
mixture over vegetables; mix gently. Chill at least 2 hours or overnight,
mixing gently several times. To serve, peel, seed and chop avocado. Add to
bean mixture; mix gently. Serve with tortilla chips.
Recipe by: Pace newsletter spring 93
Posted to brand-name-recipes by Meg Antczak <meginny@frontiernet.net> on
Mar 16, 1998
A Message from our Provider:
“You’re never too young for God”