This Black Bean and Avocado Salsa is a simple, healthy dip with a lovely lime dressing! Perfect with fresh summer sweet corn, but terrific all year long!
Black Bean and Avocado Salsa
It’s time again for the Secret Recipe Club, where I’m secretly matched with another blog and must make a dish from that site. I discovered a new blog this month with my assignment, We Heart Vegan…where I spied this Black Bean and Avocado Salsa. Brittany has revamped her lifestyle after a university course on chronic diseases. Part of their curriculum helped educate her on what animal products can do to our bodies. Although I’m obviously not a vegan, I do try to limit my intake of meat and dairy…knowing I feel better when I go light on animal proteins and fats. But I don’t think you’ll ever see me giving up butter completely…or cookie dough for that matter…
Brittany had this marvelous salsa that I just couldn’t resist. Oodles of avocados along with grape tomatoes, corn, black beans and red onion were tossed with a light lime dressing. Perfect to serve to a group of friends with taco chips, but I ate it both as a salad and a topping for my pork carnitas. I added a little oil and a wee bit of sugar to her recipe…and can see tweaking it in all sorts of ways. Minced jalapenos and diced red bell peppers would be fabulous as well. Thanks, Brittany, for sharing this fantastic salsa!Print
Black Bean and Avocado Salsa…#SecretRecipeClub
A versatile salsa adapted from We Heart Vegan
- Prep Time: 15 mins
- Total Time: 15 mins
- Yield: 4-6 servings 1x
- Category: Appetizer, Dip, Salad
- 1-pint grape tomatoes, halved
- 3 medium avocados, diced
- 1 small red onion, diced
- 1 can black beans, drained
- 2 cups frozen corn, defrosted or fresh corn cut from cob
- Handful fresh cilantro, roughly chopped
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
- 1/4–1/2 tsp. cumin
- Juice from 2 limes
- 2 tablespoons olive oil
- 1 teaspoon sugar
- Carefully mix first 5 ingredients in mixing bowl. Whisk together lime juice and olive oil and add salt, pepper, sugar and cumin. Pour over salsa and gently toss to combine.
- Serve with tortilla chips.