Black Bean Avocado Salsa

This fresh-tasting summer salsa is colorful, delicious, and zesty. I rub the plastic with the squeezed lime peels to help prevent the avocados from oxidizing.

Prep Time:

15 mins

Additional Time:

2 hrs

Total Time:

2 hrs 15 mins

Servings:

Jump to Nutrition Facts

Ingredients

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Original recipe (1X) yields 10 servings

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

Directions

Mix black beans, corn, tomatoes, red bell pepper, jalapeño pepper, cilantro, red onion, lime juice, vinegar, salt, and black pepper in a bowl.
Fold avocado into mixture. Cover top of salsa directly with plastic. Chill at least 2 hours.

Nutrition Facts (per serving)

140	Calories
6g	Fat
19g	Carbs
5g	Protein

Nutrition Facts
Servings Per Recipe 10
Calories 140
% Daily Value *
Total Fat 6g	8%
Saturated Fat 1g	5%
Sodium 493mg	21%
Total Carbohydrate 19g	7%
Dietary Fiber 7g	25%
Total Sugars 3g
Protein 5g	9%
Vitamin C 21mg	24%
Calcium 28mg	2%
Iron 1mg	8%
Potassium 471mg	10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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