This black bean avocado salsa recipe yields a fresh-tasting summer salsa that is colorful, delicious, and zesty. I rub the plastic with the squeezed lime peels to help prevent the avocados from oxidizing.
Ingredients
- 1 can black beans , 15 ounce
- 1 can whole kernel sweet corn , 11 ounce
- 4 Romas (plum) tomatoes , seeded and chopped
- 1 small red bell pepper , diced
- 1 jalapeño pepper , seeded and minced
- 0.33 cups chopped fresh cilantro
- 0.25 cups diced red onion
- 0.25 cups fresh lime juice
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 2 avocados , diced
Instructions
-
1
Combine black beans, corn, tomatoes, bell pepper, jalapeño, cilantro, red onion, lime juice, vinegar, salt, and black pepper in a bowl.
-
2
Gently stir avocado into black bean mixture. Cover salsa with plastic wrap, pressing it directly onto salsa. Chill at least 2 hours.
Nutrition Facts
Per serving
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