- 2 avocados - peeled, pitted, and chopped
- 1/4 cup red wine vinegar
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (11 ounce) can Mexican-style corn
- 3 tomatoes, seeded and chopped
- 3 green onions, sliced
- 1 small red onion, chopped
- 1/4 cup olive oil, or as needed
- 1 (.7 ounce) package dry Italian-style salad dressing mix
- Lightly combine the avocados with red wine vinegar in a salad bowl. Stir in the black beans, corn, tomatoes, green onions, and red onion.
- Whisk together the olive oil and Italian dressing mix in a bowl, pour over the salad, and toss lightly.
03/05/2017
recipepes.com
aztec salsa, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
