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Black Bean Avocado Salsa

Black Bean Avocado Salsa

  • Prep

    15 m
  • Ready In

    2 h 15 m
Dawn

Dawn

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!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

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  • Calories:
  • 140 kcal
  • 7%
  • Fat:
  • 6.4 g
  • 10%
  • Carbs:
  • 19g
  • 6%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 493 mg
  • 20%

Based on a 2,000 calorie diet

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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.
  2. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

ILovePotatoes
18

ILovePotatoes

2/28/2013

I put this into a warmed flour tortilla with hot Mexican chicken breast pieces. Chipotle move over! I would always get their chicken burrito with black beans, corn salsa and guacamole. This tasted just as awesome but was even better because it was fresher and cheaper. And super easy. Only change: no red wine vinegar.

ntaylor578
13

ntaylor578

10/10/2012

This was super easy to make and really delicious. I do not like cilantro so I eliminated it, but otherwise stuck with the recipe exactly.

danaleotx
12

danaleotx

7/12/2013

This is very delicious. I use it on tostadas with shredded rotisserie chicken, in tortillas for burritos or as a dip. It is so bright, summery & flavorful. Lasts several days in the refrigerator & tastes better with time! Thanks Dawn!

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