Recipe Of The Month: Black Bean Avocado Salad

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June 30, 2019
This has to be my favorite summer salsa. It’s colorful and fresh tasting. It makes a bunch, so invite some friends over. I like to take the lime after it’s been juiced and rub down the bowl I will be serving the salsa in. I also rub the lime on the plastic wrap this will help keep the avocados from turning brown. Don’t forget the tortilla chips!

Ingredients

  • 1 (15 ounce) can black beans (such as Bush’s(R)), rinsed and drained
  • 1 (11 ounce) can whole kernel sweet corn, drained
  • 4 roma (plum) tomatoes, seeded and chopped
  • 1 small red bell pepper, diced
  • 1 jalapeno pepper, seeded and minced
  • 1/3 cup chopped fresh cilantro
  • 1/4 cup diced red onion
  • 1/4 cup fresh lime juice
  • 2 tablespoons red wine vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 avocados, diced

Directions

  1. Mix black beans, corn, tomatoes, red bell pepper, jalapeno pepper, cilantro, red onion, lime juice, vinegar, salt, and black pepper in a bowl; fold avocado into the mixture. Cover bowl with plastic wrap, putting it right on top of salsa; chill at least 2 hours.
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