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Black Bean Avocado Salsa

4

135 min

Black Bean Avocado Salsa

Black Bean Avocado Salsa Photo 1

Category

Bean Recipes

Time

135 min

Serving

10 persons

Calories

140

Rating

4.00★ (188)

Cuisine

Author: Victoria Buriak
This has to be my favorite summer salsa. It's colorful and fresh tasting. It makes a bunch, so invite some friends over. I like to take the lime after it's been juiced and rub down the bowl I will be serving the salsa in. I also rub the lime on the plastic wrap this will help keep the avocados from turning brown. Don't forget the tortilla chips!

Ingredients

  • black beans (such as Bush's®): 1 can (15 ounce can, drained)
  • whole kernel sweet corn: 1 can (11 ounce can, drained)
  • roma (plum) tomatoes: 4 piece (chopped)
  • red bell pepper: 1 piece (diced)
  • jalapeño pepper: 1 piece (minced)
  • fresh cilantro: 0.33333 cup (chopped)
  • red onion: 0.25 cup (diced)
  • lime juice: 0.25 cup (fresh)
  • red wine vinegar: 2 Tbsp
  • salt: 1 tsp
  • ground black pepper: 0.5 tsp
  • avocados: 2 piece (diced)

Metric Conversion

Stages of cooking

Black Bean Avocado Salsa Photo 21
  1. Mix black beans, corn, tomatoes, red bell pepper, jalapeno pepper, cilantro, red onion, lime juice, vinegar, salt, and black pepper in a bowl; fold avocado into the mixture. Cover bowl with plastic wrap, putting it right on top of salsa; chill at least 2 hours.
    Black Bean Avocado Salsa Photo 2

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