Avocado Black Bean and Corn Salsa Recipe
We can’t get enough of this Avocado Black Bean and Corn Salsa! It’s quick, full of flavor, and perfect for a gathering or simple snack. The combination of fresh veggies and lime zest is irresistible.
Servings: 10 servings
Calories: 146kcal
Ingredients
- 1 can black beans rinsed and drained
- 1 can corn rinsed and drained
- 3 tomatoes diced
- 2 avocados diced
- 1 lime juiced
- 1/2 small red onion diced
- 1 jalapeno pepper minced
- 1 clove garlic minced
- 1/4 cup cilantro fresh
- 1/4 tsp freshly ground pepper
- 1/2 teaspoon salt
- 1/4 tsp seasoning salt
Instructions
- Prepare all the ingredients and add them to a large bowl.
- Dress with lime juice, toss in the seasonings, and gently combine. Place the pit of the avocado in the bowl to keep it fresh until serving.
Notes
STORE any Avocado and Black Bean Dip leftovers in an airtight container in the refrigerator for up to 3 days. The lime juice helps slow the browning of the avocado, but for the best freshness, consume it within 48 hours. Freezing is not recommended.
Nutrition
Serving: 6serving | Calories: 146kcal | Carbohydrates: 20g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 341mg | Potassium: 435mg | Fiber: 7g | Sugar: 2g | Vitamin A: 213IU | Vitamin C: 11mg | Calcium: 24mg | Iron: 1mg
