Avocado-Black Bean Salsa

1 Review
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Photo: Jennifer Davick; Styling: Marian Cooper Cairns
Prep Time
10 Mins
Yield
Makes 4 1/2 cups
By 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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Ratings & Reviews

peerulina's Review

peerulina
September 09, 2011
Hey everyone, have made this salsa twice already, and just gave it to my friend to make for a potluck. Wow is it good. Eventhough it's mostly from a cans, but the flavors really work well together! You all must try it-it's really good with a good bag of quality mexican chips. make sure you put everything it ask for, don't skimp.
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