The Lemon Bowl®

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Avocado Black Bean and Red Pepper Salsa

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Avocado, Black Bean and Red Pepper Salsa is packed with flavor and loaded in vitamins, nutrients, protein and fiber. 
Avocado, Black Bean and Corn Salsa - The Lemon BowlMy husband recently attended a week long conference with scheduled evening events which meant one thing and one thing only: Mexican Fest 2013 for this girl! As I’ve mentioned a million times, he is not a fan of Mexican food. He doesn’t like melted cheese or cream sauces so that rules out 90% of Tex-Mex and he doesn’t care for cumin, cilantro or beans so that rules out the more authentic Mexican food I grew up eating.

WAH WAH!

Ingredients for Avocado, Black Bean and Corn Salsa - The Lemon BowlNeedless to say, when the cat’s away, the mice will play. This protein-packed salsa is filled with locally grown sweet corn, red peppers, cilantro and jalapeño. Avocados and olive oil add a creamy texture plus tons of healthy fats.

For the black beans, I used dried beans from a local farm and cooked up a large batch in my slow cooker. They were chewy with a bit of a bite and had so much more flavor than anything from a can. I froze two cups, used some in this salsa and used the rest later in the week when I made chicken and bean enchiladas.

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Tortilla Chip with Avocado, Black Bean and Corn Salsa - The Lemon BowlConfession: I ate almost the entire bowl of this in one sitting thanks to a giant spoon and a warm batch of Baked Corn Tortilla Chips.

And I loved every bite.

Your chip is waiting.

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Avocado, Black Bean and Corn Salsa - The Lemon Bowl
Print
Avocado Black Bean and Red Pepper Salsa
Prep Time
10 mins
Total Time
10 mins
 
This bright and colorful salsa is packed with vitamins, protein and heart-healthy fats.
Course: Side
Cuisine: Mexican
Keyword: salsa
Servings: 6
Calories: 108 kcal
Author: Liz DellaCroce
Ingredients
  • 1 cup black beans drained and rinsed
  • 1/2 cup corn thawed if frozen
  • 1/2 avocado diced
  • 1 red pepper seeded and diced
  • 1 jalapeño seeded and minced
  • 1/2 cup cilantro minced
  • 1 juice of lime
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • baked corn tortilla chips to serve
US Measurements - Convert to Metric
Instructions
  1. Toss all ingredients together in a large bowl and serve with tortilla chips.
Recipe Notes

If you enjoy spicy food, leave the seeds and ribs in the jalapeño since that is where the heat lives.

Nutrition Facts
Avocado Black Bean and Red Pepper Salsa
Amount Per Serving
Calories 108 Calories from Fat 44
% Daily Value*
Total Fat 4.9g 8%
Saturated Fat 0.7g 4%
Polyunsaturated Fat 4.2g
Sodium 193mg 8%
Total Carbohydrates 14.2g 5%
Dietary Fiber 4.6g 18%
Sugars 1.6g
Protein 3.6g 7%
* Percent Daily Values are based on a 2000 calorie diet.

I am thrilled to be celebrating pepper season with these amazing bloggers as part of Food Network’s #SummerFest!

Jeanette’s Healthy Living: How to Use Bell Peppers Six Ways
Feed Me Phoebe: Spanish-Style Shrimp and Squid Skewers with Red Pepper Sofrito
The Heritage Cook: Poblano Pepper, Corn and Potato “Chowder” Salad
Weelicious: Bell Pepper Egg Flowers
Dishin & Dishes: Chicken, Poblano, Spinach and Mushroom Quesadillas
Domesticate Me: Brown Rice Jambalaya with Shrimp, Chicken Sausage and Bell Peppers
Taste With The Eyes: Cheeseburger Bloody Mary with Cherry Peppers and Pickles
Chez Us: Grilled Eggplant and Carmen Pepper Pizza
FN Dish: Sensational Stuffed Peppers

 

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Reader Interactions

Comments

    • It is a sad situation… :( But he likes sushi and Lebanese food (neither of which he ate before me) so I’ll take it.

      Reply

    • I know!! He will eat baked beans coated in sugar or perhaps in a Minestrone soup but I have to hide them – lol. He’s essentially 5.

      Reply

  5. Now that I live on the border with Mexico, I’ve had a chance to become acquainted with real Mexican food, and I just love it. I’m grateful that my husband, who brought me here, does, too. Only problem: he doesn’t like avocado! This salsa recipe sounds wonderful, so I’m saving it for when I don’t have to leave out the avocado… :-) However, it also sounds like it would be great even without the avocado. Thank you for posting this.

    Reply

    • It would absolutely be great without the avocado!! Another idea is to make it without the avocado then put half in a bowl for him then add avocado just for you. ;) I feel your pain!!

      Reply

  6. Hi Liz! So happy to be back online and have been catching up on your blog….. Hope you are well and feeling good with your new sweet baby on the way. :) I am a Mexican Food Lov-ah… so this recipe caught my eye right away. I’m pinning this to make for our next Friday night Fiesta {though I’m also thinking my Book Club gals will love it}. :)

    Reply

  11. Dried beans in a slow cooker–why have I never tried this? Awesome idea!
    Mega heartbreak that the hubs doesn’t like Mexican food–I have similar “girly” nights when the husband is away: A monster veggie frittata. The crazy man won’t eat eggs at dinner.

    Reply

    • LOL I love that – what is it with men not eating frittatas? And yes, beans in the slow cooker was life changing for me too!!!!

      Reply

  14. When it comes to taste buds, my husband is the polar opposite of yours. He could eat Mexican food everyday of his life. So, that means that I know he’d love this salsa. What a great way to kick up grilled chicken or fish.

    Reply

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