This recipe was created by third-generation California Ripe Olive grower Natalie Jameson. It is a uper simple appetizer that goes best with corn chips. For the dressing, you can make your own, but Natalie suggests using Bernstein’s Italian dressing.
Recipe Courtesy of California Ripe Olives.
- 2 Cups chopped tomato
- 3 green onions, sliced
- 1 avocado, peeled, pitted and cut into small cubes
- 1 (15-oz) can black beans, rinsed and drained
- 1 (6 ounce) can large California Ripe Olives, drained and coarsely chopped
- 1/2 Cup prepared vinaigrette dressing
- Corn chips
Stir together tomato, green onions, avocado, black beans and olives in a medium bowl.
Toss with dressing and serve with corn chips.