Black Bean Avocado Salsa

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!


Appetizers and Snacks · Dips and Spreads Recipes · Salsa Recipes · Corn Salsa Recipes


Prep Time: 15 mins
Additional Time: 2 hrs
Servings: 10
Total Time: 2 hrs 15 mins
Yield: 10 servings

Ingredients

Ingredients List

  • 1 (15 ounce) can black beans (such as Bush's®), rinsed and drained

  • 1 (11 ounce) can whole kernel sweet corn, drained

  • 4 roma (plum) tomatoes, seeded and chopped

  • 1 small red bell pepper, diced

  • 1 jalapeno pepper, seeded and minced

  • ⅓ cup chopped fresh cilantro

  • ¼ cup diced red onion

  • ¼ cup fresh lime juice

  • 2 tablespoons red wine vinegar

  • 1 teaspoon salt

  • ½ teaspoon ground black pepper

  • 2 avocados, diced


Directions

  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.


Nutrition Facts (per serving)

Nutrition Facts
140 Calories
6g Fat
19g Carbs
5g Protein


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