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 Cuisines > Mexican cuisine > Search results
Marinated vegetable salad
Ingredients:
3/4 cup ORTEGAR Thick & Chunky Salsa
1/4 cup lime juice
1/4 cup chopped fresh parsley or cilantro, or 2 teaspoons dried parsley
2 tablespoons olive oil
2 cups chopped tomatoes
1 (15-oz.) can kidney beans, rinsed and drained
1 medium ripe avocado, peeled seeded and chopped
1 cup chopped zucchini
1 (4-oz.) can ORTEGAR Diced Green Chiles

Directions:
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.
 
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