Black Bean Salsa Rachero Dipappetizers, salsa 15.00 oz black beans, rinsed and drained 0.25 cup green onions, thinly sliced 0.25 cup red bell pepper, chopped 2.00 tablespoon fresh cilantro, chopped 1.00 cup pace thick & chunky salsa 1.50 teaspoon lime juice 0.25 teaspoon garlic, minced 0.25 teaspoon ground cumin 1.00 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. Posted to CHILE-HEADS DIGEST V3 #ICK Recipe by: Pace newsletter spring 93 |
