Aztec Salsa By: Jeannine Deramo by
Junior Woman's Club of Harrington Park
Ingredients
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
Instructions
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.
