Black Bean Salsa Rachero Dip
- 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
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 on
Mar 16, 1998
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
Mar 16, 1998
