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.
WAH WAH!
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.
Avocado Black Bean and Red Pepper Salsa
Ingredients
- 1 cup black beans drained and rinsed
- ½ cup corn thawed if frozen
- ½ avocado diced
- 1 red pepper seeded and diced
- 1 jalapeño seeded and minced
- ½ cup cilantro minced
- 1 juice of lime
- 1 tablespoon olive oil
- ½ teaspoon salt
- baked corn tortilla chips to serve
Instructions
- Toss all ingredients together in a large bowl and serve with tortilla chips.
Nutmeg Nanny
Oh yum, this has got the be the perfect salsa. It would be gone in a second :)
Jessica@AKitchenAddiction
I don’t know what I’d do if my husband didn’t like Mexican food! Love the avocado in this salsa!
Liz DellaCroce
It is a sad situation… :( But he likes sushi and Lebanese food (neither of which he ate before me) so I’ll take it.
Jamie | Thrifty Veggie Mama
I can’t imagine not liking Mexican food! I love it. If my hubby didn’t like beans he would starve in this house :)
Liz DellaCroce
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.
Kirsten@FarmFreshFeasts
Liz,
I consider it a perk of deployments to fix what I like and my spouse doesn’t while he’s away.
Liz DellaCroce
That’s a great perk!!! Good point!
Susan
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.
Liz DellaCroce
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!!
Kim |Just For Clicks
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}. :)
Liz DellaCroce
KIM! So great to hear from you!! Going to check out your new blog!!! Thanks so saying hi!!