3 ripe avocados, peeled, seeded, mashed
1 (6-ounce) can black olives, drained, sliced
1 (4-ounce) can chile or jalapeño peppers, drained
7 or 8 small green onions, chopped
3 large tomatoes, chopped
3 or 4 garlic cloves, minced
6 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
5 or 6 fresh basil leaves, finely chopped
Combine the avocados, olives, chile peppers, green onions, tomatoes, garlic, olive oil, lemon juice, and basil in a large bowl; mix well. Chill, covered, for at least 2 hours.
Yield: about 3 cups
Adapted from a recipe found on WhatsCooking.com
Canned beans tend to be high in salt. If you absolutely must use canned beans, first rinse them in clean water to remove some of the salt.