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RECIPE: Avacado Black Bean Salsa

Posted: 09/18/2013 12:04 pm

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With tomatoes still hanging on the vines and plenty of fresh corn at my disposal, here is a salsa recipe we have enjoyed recently. Serve with taco chips as an appetizer, as a side dish with chicken or on top of a bed of greens as a lunch salad.

  • 2 avocados, pitted and cubed

  • 1 14 oz./ 398 ml can black beans, drained and rinsed (about 1 1/2 cups)

  • 1 1/2 cups corn kernels (kernels from 2 ears of fresh cooked corn or 1-15 oz. can corn, drained)

  • 2 cups cherry tomatoes, quartered

  • 1/2 cup chopped red onion

  • 1 teaspoon of minced fresh jalapeno pepper (optional)

  • 4 tablespoons lime juice (2 limes squeezed)

  • 1/2 teaspoon salt

  • 1/4 teaspoon coarse black pepper

  • 1/4 cup chopped cilantro


  1. Combine avocado, black beans, corn, tomatoes, onion and minced jalapeno in a large bowl.

  2. Add remaining ingredients and toss.

  3. Chill until ready to serve.

*The amounts can be adjusted as to preference or servings required. If you don't care for the heat, omit the pepper. For more tasty recipes visit us at www. mennonitegirlscancook.ca

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