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Fruity Black Bean Salsa

Fruity Black Bean Salsa

The fat in this salsa comes from avocado, an excellent source of monounsaturated (good) fat. It helps increase your HDL (good) cholesterol level and decrease your LDL (bad) cholesterol level.


This recipe goes with Shredded Grilled Tilapia Tacos

Southern Living JANUARY 2005

  • Yield: Makes 7 servings (serving size: 1/2 cup)
  • Prep time: 15 Minutes


  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 small papaya, peeled, seeded, and cut into 1/2-inch cubes*
  • 1/2 red or green bell pepper, seeded and chopped
  • 1 large ripe avocado, cut into 1/2-inch cubes
  • 2 jalapeño peppers, seeded and minced
  • 1/4 cup chopped fresh cilantro
  • 1 teaspoon grated lemon rind
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon honey
  • 1/2 teaspoon salt


Combine black beans and next 5 ingredients in a glass bowl. Whisk together rind and remaining ingredients in a small bowl, and drizzle over bean mixture. Toss gently to coat. Cover and chill salsa until ready to serve.

*1/2 (24-ounce) jar papaya available in the produce section of your supermarket may be substituted for fresh papaya. If you can't find papaya, substitute 2 ripe mangoes, cubed.

Nutritional Information

Amount per serving
  • Calories: 88
  • Calories from fat: 40%
  • Fat: 3.9g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 0.5g
  • Protein: 2.5g
  • Carbohydrate: 14g
  • Fiber: 4.3g
  • Cholesterol: 0.0mg
  • Iron: 0.8mg
  • Sodium: 296mg
  • Calcium: 25mg

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Fruity Black Bean Salsa Recipe