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Made this recipe for the holidays and the college kids scraped the bowl clean! its a winner.
Looks like something we'd really like!BTW, it's probably the vinegar or the Italian keeping them from turning brown; in regular guacamole you can use lemon/lime juice to do the same. Linda C
"Food is essential to life; Therefore, make it good."
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Sounds wonderful! Thanks!
Lieutenant Space Monkey
I love anything remotely Tex-Mex...thanks for sharing. I'm looking forward to trying this one. Bet you could bake or pan grill a chicken breast, chop it, serve it on a crispy corn tortilla and a bed of shredded lettuce, top it w/this stuff and just a wee bit of shredded cheese and sour cream for a great meal.
Edited by: OUTOFIDEAS at: 8/3/2008 (15:19)
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I copied and tried this recipe. It is delicious. Thanks for posting it.
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It looks really good and different to most appetizer dips!
ps. You should add it to the Spark Recipes and share it - then a link will be on your spark page too.
Edited by: GFNOMAD at: 8/2/2008 (22:12)
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I copied this recipe and will try it. It sounds great! Thanks!
I took this to a family party and they scraped the bowl clean! Something in the ingredients keeps the avocados from turning brown.
2 Avocados, chopped (not mashed)
small red onion, chopped
Can Progresso Black beans rinsed/drained
Can of (green giant) Mexican Corn - drained
2 medium tomatoes seeded & chopped
1 pk (dry) Good Seasons Italian Salad Dressing
1/2 cup Canola Oil (I go less on the oil)
1/4 cup white vinegar
A bag of your favorite "scoop" Tortilla chips or very sturdy taco chips.
Mix salad dressing/oil/vinegar well in small bowl, set aside.
Combine remaining ingredients in large bowl, being gentle not to mash the avocados. Pour salad dressing mixture over all. Gently fold to coat all. Refrigerate for 20 minutes to let flavors blend.
Serve with "scoop" taco chips.
I lined the serving bowl with lettuce or cabbage leaves for glam. Appetizer keeps well in warm weather. Great for a picnic. ENJOY!