Black Bean and Avocado Salsa

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Yield
3 1/2 cups (serving size: 1/4 cup)
Melissa Williams
May 2007
RECIPE BY Cooking Light

This is best if prepared an hour before serving. It's great with Cumin Chips.

Ingredients

  • 2 cups chopped seeded tomato
  • 1 cup diced peeled avocado
  • 1/2 cup chopped red onion
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 1 tablespoon finely chopped seeded jalapeño pepper
  • 1/8 teaspoon salt
  • 1 (15-ounce) can black beans, rinsed and drained
  • Lime wedges (optional)

Nutritional Information

  • Calories 43
  • Caloriesfromfat 48%
  • Fat 2.3g
  • Satfat 0.4g
  • Monofat 1.4g
  • Polyfat 0.3g
  • Protein 1.6g
  • Carbohydrate 5.8g
  • Fiber 2.2g
  • Cholesterol 0.0mg
  • Iron 0.6mg
  • Sodium 107mg
  • Calcium 12mg

How to Make It

Combine first 8 ingredients in a medium bowl; toss gently. Cover and chill 30 minutes before serving. Garnish with lime wedges, if desired.

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