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Black Bean and Avocado Salsa

Black Bean and Avocado Salsa

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

Cooking Light MAY 2007

  • Yield: 3 1/2 cups (serving size: 1/4 cup)

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

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

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
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Black Bean and Avocado Salsa recipe

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