| 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
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