WARM ROASTED POTATO AND AVOCADO SALAD
- 1½ pounds all-purpose potatoes, cut into 1-inch cubes
- 2 medium red bell peppers, chopped
2 Tablespoons olive oil
- 1/3 cup Tequila Lime with Lime Juice Marinade
- 2 medium avocados, peeled and diced
- 2 Tablespoons fresh cilantro, chopped
Preheat oven to 450°F. Toss first 3 ingredients in a large roasting pan or broiler pan without the rack and bake for 40 minutes or until potatoes are tender, stirring occasionally.
Stir in marinade. Just before serving, stir in avocados and cilantro. Serve warm or at room temperature.
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