Ingredients

The following ingredients have 12 Servings
  • 2 15-oz cans black beans; low-sodium
  • 1 cup cooked salsa (I use Pace)
  • 1 large red pepper diced
  • 1 large avocado
  • 0.5 cup red onion diced
  • 0.25 cup Cilantro chopped
  • 1 clove Garlic minced
  • 0.5 tsp cumin
  • 0.25 tsp coriander
  • 1 large lime juiced
  • 1 jalapeño diced (optional)
  • 1 8-oz can whole corn kernels (optional)

Instruction

  • In a large bowl, combine the rinsed black beans, salsa, red pepper, onion (rinse the onion to get a milder onion flavor), garlic, lime juice, and jalapeño and corn (if used). Cut the avocado in half, remove the pit, and cube the flesh. Scoop out with a spoon and add to the bowl. Add the cilantro, cumin and coriander. Mix. If you prefer the chunks of avocado, leave them whole, however I find the salsa tastes better if you slightly mash the avocado (or use guacamole). Let sit in the fridge for at least 30 minutes. Serve with tortilla chips or as a side dish.