INGREDIENTS:
1/3 cup rice wine vinegar 1/4 cup soy sauce, low sodium 1/4 cup lemon juice 1 tablespoon sesame oil 1 teaspoon hot chile oil 2 Chilean Hass avocados | 2 (16 ounce) cans black beans, drained and rinsed 4 green onions, sliced 1 sweet red pepper, seeded and diced 1/2 cup cilantro or Italian parsley, chopped |
DIRECTIONS:
| 1. | In large bowl, stir together vinegar, soy sauce, lemon juice, sesame and chile oil. Cut avocado in half, remove pit and peel. Cut into chunks. Add to vinegar/soy sauce mixture in bowl and gently toss to coat. Stir in beans, green onions, red pepper and cilantro. Cover and chill until serving time. |
Changes: didn't use hot chile oil, and sweet red pepper, put in yellow bell pepper, used regular vinegar instead of rice wine vinegar.
Verdict: Didn't really like it, even if I had the original ingredients, so probably won't make it again.
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