Black bean salsa rachero dip

Yield: 5 Servings

Measure Ingredient
15 ounces Black Beans; Rinsed And Drained
¼ cup Green Onions; Thinly Sliced
¼ cup Red Bell Pepper; Chopped
2 tablespoons Fresh Cilantro; Chopped
1 cup Pace Thick & Chunky Salsa
1½ teaspoon Lime Juice
¼ teaspoon Garlic; Minced
¼ teaspoon Ground Cumin
1 small Avocado

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@...> on Mar 16, 1998

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