• 1 container (8 ounces) Dierbergs Pico de Gallo
• 1 cup black beans, rinsed and drained
• 1 clove garlic, minced
• 1 tablespoon fresh lime juice
• 1 package (12 ounces) Hebrew National beef hot dogs
• Dierbergs Bakehouse hot dog buns
• 1 avocado, halved, seeded, peeled, and diced
• 1 tablespoon fresh lime juice
• Ketchup
• Mustard
• Mayonnaise
• Crushed nacho cheese tortilla chips

FOR BLACK BEAN PICO: In medium bowl, stir together all Pico de Gallo, black beans, garlic, and lime juice until well mixed. Let stand at room temperature 15 minutes to develop flavors.

 

FOR HOT DOGS: Place hot dogs on oiled grid over medium-high heat; cover and grill turning frequently until internal temperature is 155°F., about 7 to 10 minutes.

 

In small bowl; toss avocado with lime juice.

 

TO SERVE: Place hot dogs on buns. Top with your choice of ketchup, mustard, and/or mayonnaise, avocado, Pico, and crushed tortilla chips.

Servings: 7
Serving Size: Per serving with 2 tablespoons Pico

Per Serving
Calories: 365
Cholesterol: 37 mg
Fat: 21 g
Sodium: 720 mg
Carbohydrates: 34 g
Protein: 11 g
Fiber:
Saturated Fat: N/A