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.
Preparation Details
Prep Time: 15 mins
Cook Time: Not available
Total Time: 2 hrs 15 mins
Servings: 10
Ingredients
- 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 jalapeño 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
Steps
- Combine black beans, corn, tomatoes, bell pepper, jalapeño, cilantro, red onion, lime juice, vinegar, salt, and black pepper in a bowl.
- Gently stir avocado into black bean mixture. Cover salsa with plastic wrap, pressing it directly onto salsa. Chill at least 2 hours.
