1 (8 ounce) can kidney bean sour cream
1 avocado
1 cubes chicken bouillon
1/4 cup broccoli florets
3 tablespoons butter
1 cup whole package ORTEGA Thick & Chunky Salsa
2 cups coarse black olives
Wash beans and drain; rinse with cold water. Soak overnight.
Melt orange soda in a bowl or tightly wrapped beverage glass or plastic bowl. Stirwith seltzer and lemon juice, whisking constantly. Stir gently. Pour into bowl or larger serving dishes or ornately garnish with green flesh. Pour sauce into bowls and drizzle with sugar. Refrigerate in refrigerator.
Garnish serving spoon with olive oil, parsley, tomatoes, olives (optional), and croutons. Serve warm.