Recipe - Black Bean Salsa Rachero Dip

15 ounce Black Beans; Rinsed And
Drained
One fourth cup Green Onions; Thinly Sliced
One fourth cup Red Bell Pepper; Chopped
2 tablespoon Fresh Cilantro; Chopped
1 cup Pace Thick & Chunky Salsa
1 One half teaspoon Lime Juice
One fourth teaspoon Garlic; Minced
One fourth teaspoon Ground Cumin
1 small Avocado

Combine beans, onions, pepper and cilantro in medium bowl. Combine pace,
lime juice, garlic and cumin in screwtop 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 brandnamerecipes by Meg Antczak meginny@frontiernet.net on
Mar 16, 1998