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Aztec Salsa By: Jeannine Deramo by


2 avocados - peeled, pitted, and chopped
1/4 cup red wine vinegar
1 (15 ounce) can black beans, rinsed and drained
1 (11 ounce) can Mexican-style corn
3 tomatoes, seeded and chopped
3 green onions, sliced
1 small red onion, chopped
1/4 cup olive oil, or as needed
1 (.7 ounce) package dry Italian-style salad dressing mix


Lightly combine the avocados with red wine vinegar in a salad bowl.

Stir in the black beans, corn, tomatoes, green onions, and red onion.

Whisk together the olive oil and Italian dressing mix in a bowl, pour over the salad, and toss lightly.

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