Black Bean and Avocado Salsa

This is best if prepared an hour before serving. It's great with Cumin Chips.

Yield: 3 1/2 cups (serving size: 1/4 cup)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 43
  • Calories from fat: 48%
  • Fat: 2.3g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.3g
  • Protein: 1.6g
  • Carbohydrate: 5.8g
  • Fiber: 2.2g
  • Cholesterol: 0.0mg
  • Iron: 0.6mg
  • Sodium: 107mg
  • Calcium: 12mg

Ingredients

  • 2 cups chopped seeded tomato
  • 1 cup diced peeled avocado
  • 1/2 cup chopped red onion
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 1 tablespoon finely chopped seeded jalapeño pepper
  • 1/8 teaspoon salt
  • 1 (15-ounce) can black beans, rinsed and drained
  • Lime wedges (optional)

Preparation

  1. Combine first 8 ingredients in a medium bowl; toss gently. Cover and chill 30 minutes before serving. Garnish with lime wedges, if desired.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Black Bean and Avocado Salsa Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy