Avocado, Black Bean and Red Pepper Salsa is packed with flavor and loaded in vitamins, nutrients, protein and fiber.
My 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.
Needless 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.
Confession: 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.
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
Dishing: Bell Peppers Chutney/ Capsicum Chutney
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
Blue Apron Blog: Roadside Noodles with Bell Peppers, Tomatoes and Broccoli Raab
Napa Farmhouse 1885: Italian Pork Chops with Peppers and Chiles on Buttered Egg Noodles
Red or Green: Green Chile Pork Stew
Devour: Stuffed Peppers 5 Ways
Chez Us: Grilled Eggplant and Carmen Pepper Pizza
Daily*Dishin: Marinated Peppers and Shrimp New Orleans Style
FN Dish: Sensational Stuffed Peppers
- 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
Toss all ingredients together in a large bowl and serve with tortilla chips.
If you enjoy spicy food, leave the seeds and ribs in the jalapeño since that is where the heat lives.