Print
Let's Get Cookin'

Black Bean & Corn Salsa with Avocado

  • Author: Stacie Hassing
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 6 cups (~12 servings) 1x
  • Category: Appetizer

Ingredients

For the Salsa

  • 1 (15 oz.) can of organic black beans, drained and rinsed well
  • 1 (15 oz.) can of organic yellow corn, drained and rinsed
  • 23 roma tomatoes, diced (~1 cup)
  • 1 small bell pepper, stem and seeds removed, diced (~¾ cup) (I use ½ green & ½ red)
  • ½ small red onion, diced (~½ cup)
  • 1/31/2 cup cup fresh cilantro, chopped
  • 1 jalapeño, stems and seeds removed, finely diced
  • 1 large avocado, diced

Chile Lime Vinaigrette:

  • ¼ cup olive oil or avocado oil
  • ¼ cup lime juice, freshly squeezed
  • 2 cloves garlic, finely minced
  • 1 tsp. organic honey (may sub maple syrup for vegan-friendly)
  • ½ tsp. ground cumin (such as Simply Organic)
  • ½ tsp. chili powder (such as Simply Organic)
  • Dash of crushed red pepper flakes (such as Simply Organic
  • ½ tsp. sea salt
  • ¼ tsp. black pepper

Instructions

  1. In a large bowl, combine all of the salsa ingredients. Set aside.
  2. In a small bowl, combine the vinaigrette ingredients. Whisk to combine.
  3. Pour vinaigrette over salsa ingredients. Gently toss until dressing is distributed evenly.
  4. Serve with organic blue corn chips or with any Mexican-inspired meal.

Nutrition

  • Serving Size: 1/12 of recipe (~1/2 cup)
  • Calories: 120
  • Sugar: 4 g
  • Sodium: 200 mg
  • Fat: 7 g
  • Carbohydrates: 13 g
  • Fiber: 3 g
  • Protein: 3 g