Marinated Vegetable Salad
Yield: 6 servings
3/4 cup ORTEGA® Thick & Chunky Salsa
1/4 cup lime juice
1/4 cup chopped fresh parsley or cilantro, or 2 teaspoons dried parsley
2 tbsp olive oil
2 cups chopped tomatoes
1 can (15-oz.) kidney beans, rinsed and drained
1 medium ripe avocado, peeled seeded and chopped
1 cup chopped zucchini
1 can (4-oz.) ORTEGA® Diced Green Chiles
Procedures
1 Lettuce leaves (optional)
2 COMBINE salsa, lime juice, parsley and olive oil in large bowl. Add tomatoes, kidney beans, avocado, zucchini and chiles. Toss well to coat. Cover; refrigerate for at least 2 hours. Serve over lettuce.
Yield: 6 servings
3/4 cup ORTEGA® Thick & Chunky Salsa
1/4 cup lime juice
1/4 cup chopped fresh parsley or cilantro, or 2 teaspoons dried parsley
2 tbsp olive oil
2 cups chopped tomatoes
1 can (15-oz.) kidney beans, rinsed and drained
1 medium ripe avocado, peeled seeded and chopped
1 cup chopped zucchini
1 can (4-oz.) ORTEGA® Diced Green Chiles
Procedures
1 Lettuce leaves (optional)
2 COMBINE salsa, lime juice, parsley and olive oil in large bowl. Add tomatoes, kidney beans, avocado, zucchini and chiles. Toss well to coat. Cover; refrigerate for at least 2 hours. Serve over lettuce.