Marinated Vegetable Salad Recipe

Ingredients
<br>- 3/4 cup ORTEGA® Thick & Chunky Salsa
<br>- 1/4 cup fresh lime juice
<br>- 1/4 cup chopped fresh parsley
<br>- 2 tablespoons olive oil
<br>- 2 cups chopped fresh tomato
<br>- 1 (15 ounce) can kidney beans, drained and rinsed
<br>- 1 medium ripe avocado
<br>- 1 cup chopped zucchini
<br>- 1 (4 ounce) can ORTEGA® Diced Green Chiles
<br>- lettuce leaves
<br><p></p>Directions
<br>step 1: COMBINE salsa, lime juice, parsley and olive oil in large bowl.  Add tomatoes, kidney beans, avocado, zucchini and chiles.  Toss well to coat.  Cover; refrigerate for at least 2 hours.  Serve over lettuce.
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Ingredients
- 3/4 cup ORTEGA® Thick & Chunky Salsa
- 1/4 cup fresh lime juice
- 1/4 cup chopped fresh parsley
- 2 tablespoons olive oil
- 2 cups chopped fresh tomato
- 1 (15 ounce) can kidney beans, drained and rinsed
- 1 medium ripe avocado
- 1 cup chopped zucchini
- 1 (4 ounce) can ORTEGA® Diced Green Chiles
- lettuce leaves

Directions
step 1: COMBINE salsa, lime juice, parsley and olive oil in large bowl. Add tomatoes, kidney beans, avocado, zucchini and chiles. Toss well to coat. Cover; refrigerate for at least 2 hours. Serve over lettuce.

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