My family loves this salsa, especially during the summertime. It’s really simple to make and perfect for potlucks. You can even enjoy it as a salad—just add some chopped romaine or iceberg lettuce. Use the structured ingredient and direction fields below for cooking. The recipe source is Delights of Culinaria.
- Step 1
Drain the corn. Rinse and drain the black beans. Finely chop the red onion, tomatoes, green onions, and fresh cilantro.
- Step 2
In a large bowl, combine the corn, black beans, finely chopped red onion, chopped tomatoes, green onions, and cilantro.
- Step 3
Add the extra-light olive oil, fresh lime juice, ground cumin, and optional cayenne pepper. Season with salt and black pepper to taste, then toss until everything is evenly combined.
- Step 4
Halve, pit, and peel the avocados, then dice them. Gently fold the diced avocado into the salsa so it keeps its shape.
- Step 5
Serve the Black Bean Salsa fresh with tortilla chips.
- Calories:240 kcal27%
- Protein:5 g50%
- Carbohydrates:25 g11%
- Sugar:5 g6%
- Salt:0.4 g17%
- Energy:1,005 kJ27%
- Fat:15 g49%
