Corn, Avocado, and Black Bean Salsa

recipe
Serve with baked pita or tortilla chips, or top a grilled chicken sandwich or burger. Prepare salsa up to four hours ahead.

Yield:

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

Recipe from

Recipe Time

Prep: 15 Minutes

Nutritional Information

Calories 78
Caloriesfromfat 0.0 %
Fat 4.6 g
Satfat 0.7 g
Monofat 2.8 g
Polyfat 0.6 g
Protein 1.9 g
Carbohydrate 9.1 g
Fiber 3.2 g
Cholesterol 0.0 mg
Iron 0.7 mg
Sodium 154 mg
Calcium 12 mg

Ingredients

2 medium-size ripe avocados, cubed
1 (15.5-oz.) can black beans, rinsed and drained
1 (15 1/4-oz.) can whole kernel corn, rinsed and drained
1 fresh jalapeño pepper, seeded and diced
1/3 cup chopped red onion
3 tablespoons fresh lime juice
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground red pepper

Preparation

1. Gently stir together all ingredients in a large bowl.

Note:

August 2007
My Notes

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

Add Note