Black Bean Salsa
This is by far my personal favorite bean salsa and I'm sure it will become a favorite of yours as well.
- Preparing Time: 20 minutes
- Total Time: 50 minutes
- Served Person: 12
nrm
make ahead
beans
healthy
easy
side dish
dip
salsa
superbowl
ls
pantry
superb2015
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 clove garlic minced
- 0.25 cup cilantro chopped
- 2 15-oz cans black beans; low-sodium
- 1 cup cooked salsa (i use pace)
- 1 large red pepper diced
- 1 large avocado
- 0.5 cup red onion diced
- 0.5 tsp cumin
- 0.25 tsp coriander
- 1 large lime juiced
- 1 jalapeã±o diced (optional)
- 1 8-oz can whole corn kernels (optional)
- Carbohydrate 25.2443058333333 g
- Cholesterol 0 mg
- Fat 3.17698375 g
- Fiber 8.63965399644772 g
- Protein 7.77125 g
- Saturated Fat 0.501086666666667 g
- Serving Size 1 1 Serving (157g)
- Sodium 135.843375 mg
- Sugar 16.6046518368856 g
- Trans Fat 0.301846291666667 g
- Calories 151 calories
In a large bowl, combine the rinsed black beans, salsa, red pepper, onion (rinse the onion to get a milder onion flavor), garlic, lime juice, and jalapeño and corn (if used). Cut the avocado in half, remove the pit, and cube the flesh. Scoop out with a spoon and add to the bowl. Add the cilantro, cumin and coriander. Mix. If you prefer the chunks of avocado, leave them whole, however I find the salsa tastes better if you slightly mash the avocado (or use guacamole). Let sit in the fridge for at least 30 minutes. Serve with tortilla chips or as a side dish.
