Marinated Vegetable Salad 2

Fresh tomatoes and avocado team up with kidney beans, zucchini, green chiles and salsa to create a salad poised to steal the show!

Recipe Ingredients:

3/4 cup ORTEGA Salsa - Thick & Chunky (Medium)
1/4 cup lime juice
1/4 cup chopped fresh parsley or cilantro, or 2 teaspoons dried parsley
2 tablespoons olive oil
2 cups seeded and chopped tomatoes
1 (15-ounce) can kidney beans, rinsed and drained
1 medium ripe avocado, peeled seeded and chopped
1 cup chopped zucchini
1 (4-ounce) can ORTEGA Diced Green Chiles
Lettuce leaves for serving (optional)

Cooking Directions:

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

Makes 6 servings.

Recipe and photograph provided courtesy of Ortega and B&G Foods, Inc.