10 oz. cabbage, chopped
1 cup black beans, drained, rinsed
1 cup corn, kernel, thawed
1/4 cup red onion, diced
1 Tbsp. red bell peppers, diced
1 Tbsp. green bell peppers, diced
1 Tbsp. jalapeño pepper, minced
2 ripe, Fresh California Avocados, diced
1/2 cup California Avocado Ranch Dressing (see recipe below)
1 1/2 tsp. cumin seed
California Avocado Ranch Dressing
(Yield 1/2 cup)
3 Tbsp. finely mashed Fresh California Avocado
5 Tbsp. ranch dressing
Combine together: cabbage, black beans, corn, red onion, red and green bell peppers, jalapeño, and cumin seed.
Dice avocado as needed. Add avocado and dressing to above. Stir to distribute and serve on line.
Dressing
Whisk together the finely mashed avocado and ranch dressing.
Label, date and refrigerate.
Serving Suggestions:
A large avocado, sometimes called a 40 count or a 48 count avocado averages about 8 oz. If using smaller or larger size avocados adjust the quantity accordingly.