Avocado-Black Bean Salsa

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Photo: Jennifer Davick; Styling: Marian Cooper Cairns
Prep Time:
10 Mins
Yield:
Makes 4 1/2 cups
Julia Dowling Rutland
March 2011
RECIPE BY Coastal Living

People love this highly flavored, not too spicy dip. To make ahead, combine all ingredients except the avocado. Cover and chill, and then gently stir in the freshly diced avocado just before serving.

Ingredients

  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 cup frozen whole-kernel corn, thawed, or fresh corn kernels (1 ear)
  • 1 (14.4-ounce) can fire-roasted diced tomatoes, with juice
  • 2 garlic cloves, minced
  • 1/4 cup packed fresh cilantro, chopped
  • 3 tablespoons fresh lime juice
  • 2 tablespoons avocado oil or light olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon minced canned chipotles in adobo sauce
  • 1/2 teaspoon salt
  • 2 avocados, diced
  • Tortilla chips

How to Make It

Combine first 10 ingredients, stirring until well blended. Fold in avocado, and serve with tortilla chips.

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