INGREDIENTS:
1 (11oz) can white shoepeg corn, drained & rinsed
1 (15oz) can black beans, drained & rinsed
1 (10 oz) can Rotel tomatoes, with juice
2 ripe avocados, diced
2/3 c. red onion, chopped
1/4 c. olive oil
1/4 c. red wine vinegar
2 cloves garlic, minced
3/4 tsp. salt
1 tsp. cumin
2/3 c. cilantro, chopped
a few dashes of Tabasco (optional)
Combine all ingredients, adding avocados last, and toss gently. Serve with chips.
I normally don't use the Tabasco since the Rotel tomatoes add a little spice, but if you like extra spice...go for it!
Unfortunately after a long time searching the web, I couldn't find the original place I found the recipe so I am unable to give credit to whomever shared it first. Sorry!
This is going to be one of those recipes where you want to double it - trust me on this one!
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