Mexican Black Bean & Avocado Salsa!
Mexican Black Bean & Avocado Salsa: This is a delicious salsa recipe that your guests will without a doubt love! I served my salsa with corn chips.
If you are accommodating gluten free guests, this appetizer is a great option but you will have to ensure the chips do not contain hidden wheat ingredients.
Mexican Black Bean & Avocado Salsa Recipe:
- Prep time: 12 minutes
- Serves: 15
Ingredients:
- 1 can black beans (19 oz), drained and rinsed
- 2 medium fresh tomatoes, diced
- 1 cup corn, frozen
- ¼ cup red onion, finely chopped
- 1 avocado, peeled and diced
- ¼ cup fresh cilantro, chopped
- 1 clove garlic, minced
- 2 Tbsp olive oil
- 1 whole lime, juiced
- pinch salt and fresh ground pepper to taste
Instructions:
- In a large bowl, combine black beans, corn, diced tomatoes, onion, garlic, cilantro. Wait to add avocado.
- Combine lime juice and olive oil and pour over salad.
- Toss salad gently and season to taste.
- When ready to serve, add avocado. Fold in gently.
Note: An easy substitute for fresh cilantro is fresh parsley.
Enjoy! 🙂