AUSTIN, Texas - Emily Madden with H-E-B Cooking Connection makes a quick and easy recipe.
The recipe is as follows:
2 cans corn, drained
1 can black beans, rinsed & drained
1 cup H-E-B pico de gallo
1 red bell pepper, small dice
1 avocado, diced
1/4 cup chopped cilantro
1/2 Tbsp Adams Reserve Grilled Vegetable Grilled Vegetable Rub
1/2 cup queso fresco
Cookwell & Company Hatch Vinaigrette to taste
Salt to taste
Combine all ingredients in a bowl and mix well.
Chill for 1 hour before serving.
Stir well before serving