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Corn, Bean and Avocado Salsa
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Ingredients
Salsa
1
15 oz can
Black beans
Drained and rinsed
1
15 oz can
Yellow corn
Drained and rinsed
2-3
Roma tomatoes (1 can)
Diced
1
Bell pepper
Stem and seeds removed, diced
1/2
Red onion (1/2 cup)
Diced
1/2
cup
Fresh cilantro
Chopped, optional
1
Jalapeño
Stem and seeds removed, finely diced
1
Avocado
Diced
Chile Lime Vinaigrette
1/2
cup
Olive oil
Or Avocado oil
1/4
cup
Lime juice
2
cloves
Garlic
Minced
1
tsp
Honey
Or maple syrup
1/2
tsp
Chili powder
1
Pinch of crushed red pepper flakes
1/2
tsp
Salt
1/4
tsp
Black pepper
Instructions
In a large bowl, combine the drained and rinsed beans and corn, tomatoes, bell pepper, onion, cilantro, jalapeño, and avocado; set aside.
In a small bowl, whisk together the vinaigrette ingredients.
Pour the vinaigrette over the salsa ingredients. Gently toss until the dressing is distributed evenly.
Serve immediately with tortilla chips.
Notes
Recipe adapted from The Real Food Dietitians
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