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)
"Truth, and therefore, success, is generally found at the balance point between two opposing tensions." (D. L Veach, writer and artist)
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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!
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