Avocado Black Bean Salsa
This avocado black bean salsa is fresh, full of flavor, and incredibly easy to make! With creamy avocado, hearty black beans, juicy tomatoes, and a zesty lime kick, it’s the ideal dip or topping for any occasion!
Servings: 8 Servings
Calories: 143kcal
Equipment
- Mixing Bowls
- Cutting Board
- Knives
Ingredients
- 1 can Black Beans 15.25 oz, Drained
- 1 can Corn 15.25 oz, Drained
- 2 large Tomatoes Chopped
- ½ Red Bell Pepper Chopped
- 1 Jalapeno Pepper
- 2 Avocados Chopped
- ¼ cup Fresh Cilantro Chopped
- ¼ cup Red Onion Chopped
- ½ teaspoon Garlic Powder
- 2 Limes Juiced
- 2 tablespoon Red Wine Vinegar
- 1 teaspoon Salt
Instructions
- Drain the corn and black beans. Wash them well to remove any excess liquid. Add it to a large mixing bowl.
- Chop the bell pepper, jalapenos, red onion, and cilantro. Add it to the bowl.
- Add the rest of the ingredients to the bowl and mix well. Serve immediately or let the ingredients meld in the refrigerator for intensify the flavors.
Notes
- Make sure to pick ripe avocados. They should have a slight give them you press them, not too mushy and not too firm.
- Make sure to drain the beans and the corn well to remove any excess liquid so it doesn't get too watery.
- You can make this salsa at least 24 hours ahead of time. The longer it sits in the refrigerator the more intense the flavor will be.
Nutrition
Calories: 143kcal | Carbohydrates: 17g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 1mg | Sodium: 51mg | Potassium: 523mg | Fiber: 7g | Sugar: 2g | Vitamin A: 749IU | Vitamin C: 28mg | Calcium: 28mg | Iron: 1mg