Prep 20 mins
Cook 2 hrs
Here's a nice marinated salsa-based salad. It makes a nice side dish, or you can put it into tacos too.
- 2⁄3 cup salsa
- 2 limes, juice of
- 1⁄4 cup fresh cilantro
- 2 tablespoons olive oil
- 2 cups tomatoes, chopped
- 1 (15 ounce) can canned kidney beans
- 1 medium ripe avocado, chopped
- 1 cup zucchini, chopped
- 4 ounces canned green chilies, chopped
- lettuce leaf, for cups (optional)
- Combine all incredienst, toss well to coat.
- Refrigirate for at least two hours.
This salad is so easy and so delicious! I am not usually a big fan of cilantro, and I did not mind it at all in this dish! I added papaya to it as well, and it was wonderful!!! I agree with Kumquat, this would be great in tortillas or with chips. It was the perfect compliment with my Mexican Fish dinner! Thanks Milla!!!!
This was simply delicious, and simple to make. I reduced the fat by using 1 tsp. olive oil and half an avocado. Use a whole one if you're not worried about the fat, as that was a really nice addition to the texture. Either way, the fat it contains is only the most healthful kind. I added a little extra fresh lime juice (about 1 tablespoon or half a lime) and served it rolled in a flour tortilla for a deliciously light supper. Also good for lunch, a side dish or dip with tortilla chips. DO try this, you'll like it. Thanks very much! P.S. Drain the beans!