Marinated Vegetable Salad
February 1, 2006
Thick and chunky salsa mixed with lime juice and fresh herbs form the basis for this sparkling salad. Fresh tomatoes and avocado pair with kidney beans, zucchini and green chiles to create a salad poised steal any show!
Estimated Times
Preparation Time: 17 mins.
Ingredients:
- 3/4 cup ORTEGA Salsa - Thick & Chunky (Medium)
- 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 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
- Lettuce leaves (optional)
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.
Serving Size: 6
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