Black Bean and Corn Salsa with Avocado
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The Real Food Dietitians · by Stacie Hassing★ 4.8

Black Bean and Corn Salsa with Avocado

NUTRITION · PER SERVING15M COOK
CAL 14%·PRO 16%
CARBS 33G45% OF CAL
9G FIBER1G ADDED6G INTRINSIC17G OTHER7G TOTAL SUGAR
FAT 16G50% OF CAL
2G SAT14G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A fresh black bean and corn salsa with avocado and a zesty chili-lime dressing. Versatile enough for chips, tacos, or as a topping.

condimentmexicandairy freegluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 1 15-oz can black beans, drained and rinsed well
  • 1 15-oz can yellow corn, drained and rinsed
  • 2-3 Roma tomatoes, diced (1 cup)
  • 1 small bell pepper, stem and seeds removed, diced (¾ cup) (we use ½ green & ½ red)
  • ½ small red onion, diced (½ cup)
  • ½ cup chopped fresh cilantro
  • 1 jalapeño, stem and seeds removed, finely diced
  • 1 large avocado, diced
  • ¼ cup olive oil or avocado oil
  • ¼ cup fresh squeezed lime juice (2 small limes)
  • 2 cloves garlic, finely minced
  • 1 teaspoon honey or maple syrup
  • ½ teaspoon ground cumin
  • ½ teaspoon chili powder
  • Pinch of crushed red pepper flakes
  • ½ teaspoon coarse sea salt
  • ¼ teaspoon black pepper
PREP
15M
SODIUM
474MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.