FRESH MEX!
~Lindsey Shipley
- 2 cans of Black Beans (rinse & drain)
- 2 cans of Shoepeg Corn
- 2 large Avocados
- 2 to 3 Roma tomatoes
- 1 Green Pepper (optional)
- 1 Green Onion
- 1 Yellow Onion
- Cilantro bushel
*Chop above vegetables, add beans & corn, salt & pepper to taste, cilantro cut up about ½ cup usually, top with fresh squeezed lime juice, refrigerate and serve cooled!
tips…
*add lemon juice on top of your avocados so they don’t turn brown as quickly
*eat with chips as salsa or add chicken and serve in a tortilla!
- 2 cans of Black Beans (rinse & drain)
- 2 cans of Shoepeg Corn
- 2 large Avocados
- 2 to 3 Roma tomatoes
- 1 Green Pepper (optional)
- 1 Green Onion
- 1 Yellow Onion
- Cilantro bushel
*Chop above vegetables, add beans & corn, salt & pepper to taste, cilantro cut up about ½ cup usually, top with fresh squeezed lime juice, refrigerate and serve cooled!
tips…
*add lemon juice on top of your avocados so they don’t turn brown as quickly
*eat with chips as salsa or add chicken and serve in a tortilla!
No comments:
Post a Comment