Time: 20 minutes (15 if you are a fast chopper)
Yield: a big fat bowl full (about 10 Cups)
Recipe adapted from Ember Storrs and Valerie Gardner
6 C fresh tomatoes
1 white onion
2 green peppers
1/2 C chopped cilantro
1 C corn (frozen or fresh is best, but canned with do as well)
1 can black beans, rinsed and drained
1 T minced garlic
1/2-3/4 bottle Zesty Italian Dressing ( I use fat free or light)
1/2 t cumin
1/2 t sugar
salt and pepper to taste
2. Put your veggies, including the avocado pit, into a large bowl. Add the corn and black beans.
3. Pour about 1/2 the bottle of Zesty Italian into the bowl. Add the lime juice, cumin, sugar, and salt and pepper. Stir the pretty bunch all together...give it a taste. Add more dressing or salt and pepper as needed. Serve with chips and refrigerate any leftovers.