1/4 cup lime juice
1/4 cup chopped fresh parsley or cilantro, or 2 teaspoons dried parsley
2 tablespoons olive oil
2 cups chopped tomatoes
1 can (15-ounce) kidney beans, rinsed and drained
1 medium ripe avocado, peeled seeded and chopped
1 cup chopped zucchini
1 can (4-ounce) ORTEGA Diced Green Chiles
Lettuce leaves (optional)
Combine salsa, lime juice, parsley and olive oil in large bowl. Add tomatoes, kidney beans, avocado, zucchini and chilies. Toss well to coat. Cover and refrigerate for at least 2 hours. Serve over lettuce, if desired.
Makes 6 servings.