2T Red Wine Vinegar 2 tsp Olive Oil 1 Clove Garlic, minced 1 1/2 tsp. Tabasco Sauce 2 Avocados cubed 1 can black or pinto beans 1 cup quality corn 2/3 c. sliced green onion 1/2 c. fresh cilantro chopped 1/2 lb. roma tomatoes, chopped salt and pepper to taste
Whisk together 1st 4 ingredients. Add rest, stir to coat. Refrigerate for 3 hours. Serve with Tortilla chips as an appetizer or spoon over grilled fish for a colorful main dish.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.