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.
Avocado Black Bean and Red Pepper Salsa
- 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 extra virgin olive oil
- ½ teaspoon salt
- baked corn tortilla chips (to serve)
- Toss all ingredients together in a large bowl and serve with tortilla chips.