AVOCADO BLACK BEAN DIP

Christine Kasnick

2 medium avocados, peeled and diced
Juice from 1/2 lemon
2 medium tomatoes, diced
1 can black beans (15 oz. ), drained
1/4 C fresh cilantro, chopped
1/2 small onion, diced
1/2 T garlic salt
6 dashes of hot pepper sauce

Squirt a few squeezes of lemon juice on the avocados to keep them from turning brown.
Combine ingredients in a large bowl.
Cover and refrigerate for 30 minutes to allow the flavors to blend

Yield: 12 servings