Black bean salsa rachero dip
5 Servings
Ingredients
| Quantity | 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 |
Directions
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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