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. |