A hearty and zesty appetizer or side dish recipe.
Replace ordinary salsa dip with a creation of black beans, corn, tomatoes, avocados and cilantro.
1/3 cup olive oil
1/4 cup red wine vinegar
1 1/2 teaspoons Tabasco sauce
3/4 teaspoon salt
2 can (16 ounces each) black beans, drained and rinsed
2 cans (11 ounces each) corn, drained and rinsed
2 large tomatoes, chopped
2 ripe avocados, pitted, peeled and diced
4 scallions, sliced
2 tablespoons fresh chopped cilantro
Combine oil, vinegar, Tabasco sauce and salt in large bowl; mix well. Stir in black beans, corn, tomatoes, avocados, scallions and cilantro; toss until well blended. Let stand about one hour before serving to allow flavors to blend. Serve with tortilla chips.
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