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Black Bean Salsa Rachero Dip

15 ounces of black beans, rinsed
1/4 cup of green onions, thinly sliced
1/4 cup of red bell pepper; chopped
2 tablespoons of fresh cilantro, chopped
1 cup of Pace Thick & Chunky Salsa
1 1/2 teaspoons of lime juice
1/4 teaspoon of garlic, minced
1/4 teaspoon of ground cumin
1 small Avocado

Combine beans, onions, pepper and cilantro in medium bowl. Combine pace, lime juice, garlic and cumin in screw-top jar; shake well. Pour salsa mixture over vegetables; mix gently. Chill at least 2 hours or overnight, mixing gently several times. To serve, peel, seed and chop avocado. Add to bean mixture; mix gently. Serve with tortilla chips. Recipe by: Pace newsletter spring 93

Posted to brand-name-recipes by Meg Antczak <meginny@frontiernet.net> on Mar 16, 1998

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