Avocado Black Bean Salsa
This is my "go to" party dish. I take it to every pot luck event, and I always have multiple requests for the recipe. It is easy, healthy, and delicious. This dish travels really well and can be served at room temperature. I often make this for a quick dinner, especially during the summer when I don't want to heat up the kitchen. Best of all, my kids love it!! Here is how you make it:
Ingredients:
1 can low-sodium organic black beans
1 can low-sodium whole kernel corn
2 avocados, diced
3 green onions, sliced
1/3 cup cilantro, chopped
1 pint grape or cherry tomatoes, quartered
Juice of 1 lime
2 tablespoons red wine vinegar
1 tsp sea salt
1/2 tsp black pepper
Combine all ingredients in a large bowl. And... you're done!! See, I told you it was easy! I like to serve it with corn tortilla chips or just eat it by itself. It also makes a great topping for chicken or fish. The lime juice and red wine vinegar help keep the avocado from turning brown, so it usually will last a couple days in the refrigerator. However, it usually gets eaten up way before that!
Ingredients:
1 can low-sodium organic black beans
1 can low-sodium whole kernel corn
2 avocados, diced
3 green onions, sliced
1/3 cup cilantro, chopped
1 pint grape or cherry tomatoes, quartered
Juice of 1 lime
2 tablespoons red wine vinegar
1 tsp sea salt
1/2 tsp black pepper
Combine all ingredients in a large bowl. And... you're done!! See, I told you it was easy! I like to serve it with corn tortilla chips or just eat it by itself. It also makes a great topping for chicken or fish. The lime juice and red wine vinegar help keep the avocado from turning brown, so it usually will last a couple days in the refrigerator. However, it usually gets eaten up way before that!
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