Black Bean Avocado Salsa

4.9
(191)
143 Reviews
27 Photos

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.

Submitted by Dawn Logterman
Updated on September 3, 2024
27
27
27
27
Prep Time:
15 mins
Additional Time:
2 hrs
Total Time:
2 hrs 15 mins
Servings:
10
Jump to Nutrition Facts
Cook Mode (Keep screen awake)

Ingredients

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

  1. Mix black beans, corn, tomatoes, red bell pepper, jalapeño pepper, cilantro, red onion, lime juice, vinegar, salt, and black pepper in a bowl.

  2. Fold avocado into mixture. Cover top of salsa directly with plastic. Chill at least 2 hours.

404 home cooks made it!

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.