Options

Format:
Include:
PRINT
Corn, Avocado, and Black Bean Salsa

Corn, Avocado, and Black Bean Salsa

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

Southern Living AUGUST 2007

  • Yield: Makes 4 2/3 cups (serving size: 1/3 cup)
  • Prep time:15 Minutes

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.

Nutritional Information

Amount per serving
  • Calories: 78
  • Calories from fat: 0.0%
  • Fat: 4.6g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 0.6g
  • Protein: 1.9g
  • Carbohydrate: 9.1g
  • Fiber: 3.2g
  • Cholesterol: 0.0mg
  • Iron: 0.7mg
  • Sodium: 154mg
  • Calcium: 12mg
advertisement

Go to full version of

Corn, Avocado, and Black Bean Salsa recipe

advertisement