Black Bean, Avocado and Corn Salsa Recipe :: Print this Hass Avocado Recipe

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Black Bean, Avocado and Corn Salsa Recipe

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Category: Dips

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This sublime salsa recipe contributes over 6 grams of protein per delicious serving.

Recipe provided by the Mexican Hass Avocado Importers Association

Ingredients

¹/₄ 0.25 0.25cup CUP_USVolumevinaigrette salad dressing
¹/₄ 0.25 0.25cup CUP_USVolumesliced scallions
2 2.0 2.0Tbsp. TABLESPOON_USVolumechopped fresh cilantro
1 1 1tsp. TEASPOON_USVolumegrated lime peel
15 15 15oz. OUNCE_USVolumeblack beans, drained and rinsed
1 1 1cup CUP_USVolumecorn kernels
¹/₂ 0.50 0.50cup CUP_USVolumediced red pepper
1 1 1fully ripened Avocado from Mexico, halved, pitted, peeled and diced

Instructions

In large bowl, whisk together salad dressing, scallions, cilantro and lime peel. Stir in beans, corn and red pepper.
Add avocado; toss gently. Season with salt, if desired.

Nutrition Facts:

242 calories, 6.5 grams protein, 13 grams fat, 27.5 grams carbohydrate

Black Bean, Avocado and Corn Salsa Recipe Comments

Re: Black Bean Recipe/Avocado

Thank you for your comment. This recipe calls for 1 (15-oz.) can of black beans to be drained and rinsed. Since the beans are from a can, they are pre-cooked and do not need to be cooked further. We hope that this recipe exceeds your expectations and that you will continue to enjoy our Hass Avocado recipes.

Hass Avocado Board - Mon, 11/01/10 - 11:07 am

Black Bean Recipe/Avocado

Do the Black Beans need to be cooked partly first??

Dorothy - Mon, 11/01/10 - 11:06 am