Post by chief_cook2 on Feb 25, 2003 6:59:17 GMT -6
Ingredients for 6 Servings
3/4 cup ORTEGA® Thick & Chunky Salsa
1/4 cup (about 2) lime juice
1/4 cup Chopped fresh parsley or cilantro or 2 teaspoons dried parsley
2 tbsp Olive oil
2 cups (2 medium) chopped tomatoes
1 3/4 cups (15-ounce can) kidney beans, rinsed and drained
1 med Ripe avocado, peeled, seeded and chopped
1 cup (1 medium) chopped zucchini
1/2 cup (4-ounce can) ORTEGA® Diced Green Chiles
Lettuce leaves (optional)
Procedure:
1. COMBINE salsa, lime juice, parsley and olive oil in large bowl.
2. Add tomatoes, kidney beans, avocado, zucchini and chiles.
3. Toss well to coat.
4. Cover; refrigerate for at least 2 hours.
5. Serve over lettuce.
3/4 cup ORTEGA® Thick & Chunky Salsa
1/4 cup (about 2) lime juice
1/4 cup Chopped fresh parsley or cilantro or 2 teaspoons dried parsley
2 tbsp Olive oil
2 cups (2 medium) chopped tomatoes
1 3/4 cups (15-ounce can) kidney beans, rinsed and drained
1 med Ripe avocado, peeled, seeded and chopped
1 cup (1 medium) chopped zucchini
1/2 cup (4-ounce can) ORTEGA® Diced Green Chiles
Lettuce leaves (optional)
Procedure:
1. COMBINE salsa, lime juice, parsley and olive oil in large bowl.
2. Add tomatoes, kidney beans, avocado, zucchini and chiles.
3. Toss well to coat.
4. Cover; refrigerate for at least 2 hours.
5. Serve over lettuce.