Are you still using salsa out of a jar? What if there was a recipe that used only one tomato and the end result was so tasty you could eat it by the spoonful? Well, you are in luck! This quick black bean and avocado salsa is just the dish you are looking for! It's super easy and tastes great as a dip, side or topping.
I love salsa and avocado on just about everything. To have avocado smashed on toast with a little bit of salt? Oh, and salsa on the side with my scrambled eggs? So, so good! And, let me tell you, both are awesome on baked potatoes. The sad truth about winter – there are no fresh tomatoes in my neck of the woods, which also means fresh salsa is not made as often as I like and I'm stuck opening yet another jar of lack-luster tomato muck. The other day, I had a few avocados that were on their last day of being ripe, a tomato that needed to be cut and had a can of black beans out to make burritos for dinner when an aha moment struck!
I ventured down to the pantry and grabbed a can of corn, searched the fridge for a jalapeño pepper and a lime and I was in business. The only ingredient missing was fresh cilantro, so I used fresh curly parsley instead and it was just fine; the key here is to make sure it’s fresh. Dried parsley would not have a strong enough flavor to match up with the other ingredients. A few chops of a tomato, onion, avocado and pepper and I was stirring up a batch of fresh salsa in no time!
This stuff was so good; a little zip from the pepper was balanced with the sweet crunch of corn, the firm bite from the beans complimented by the creamy avocado and the fresh flavor punch from the lime was a party in my mouth. It went perfect with my morning eggs, on top of my spring greens salad at lunch and a nice little snack with tortilla chips before dinner. Can you tell I enjoyed it?
Quick Avocado Black Bean Salsa
You will need:
1 can (15 oz) black beans, drained and rinsed
1 can (11oz) whole kernel corn, drained
1 beefsteak tomato or 1 cup cherry tomatoes, cut in half
1 jalapeño pepper, seeded and minced
¼ cup fresh cilantro, washed and chopped (or fresh parsley)
¼ cup red onion, diced
¼ cup fresh lime juice
1 Tbsp. red wine vinegar
2 avocados, diced
Combine all ingredients, except avocado together in a glass bowl and stir well.
Gently fold in avocado into mixture.
Cover with plastic wrap and chill in fridge at least 2 hours.
- 1 can, 15 oz black beans, drained and rinsed
- 1 can, 11oz whole kernel corn, drained
- 1 beefsteak tomato or 1 cup cherry tomatoes, cut in half
- 1 jalapeño pepper, seeded and minced
- ¼ cup fresh cilantro, washed and chopped (or fresh parsley)
- ¼ cup red onion, diced
- ¼ cup fresh lime juice
- 1 Tbsp. red wine vinegar
- 2 avocados, diced
- Combine all ingredients, except avocado together in a glass bowl and stir well.
- Gently fold in avocado into mixture.
- Cover with plastic wrap and chill in fridge at least 2 hours.
Serving Size:1 Servings
Amount Per Serving: Calories: 161 Total Fat: 7g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 0mg Sodium: 6mg Carbohydrates: 23g Net Carbohydrates: 0g Fiber: 8g Sugar: 3g Sugar Alcohols: 0g Protein: 6g