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Serve this Southwestern salsa as an appetizer with tortilla chips or as a side dish to a Mexican meal. Photo credit: Sandy Coughlin from Reluctant Entertainer.
1 can (15 ounces) black beans, drained and rinsed
2 medium oranges, peeled, sectioned and cut into chunks
1 medium ripe avocado, peeled, seeded and coarsely chopped
2 tablespoons orange juice
1 tablespoon chopped cilantro
1 teaspoon McCormick® Perfect Pinch® Roasted Garlic & Bell Pepper Seasoning
1/2 teaspoon McCormick® Cumin, Ground
Mix all ingredients in medium bowl until well blended. Cover.
Refrigerate at least 1 hour or until ready to serve.
(Amount per serving)