Black Bean Salsa

Total Time:
7 hr 20 min
Prep:
20 min
Inactive:
7 hr

Yield:
12 servings
Level:
Easy

Ingredients
  • 2 (15-ounce) cans black beans, rinsed and drained
  • 1 (17-ounce) package frozen whole kernel corn, thawed
  • 2 large tomatoes, seeded and diced
  • 1 large avocado, peeled and diced
  • 1 small onion, diced
  • 1/8 to 1/4 cup chopped fresh cilantro leaves
  • 2 tablespoons lime juice
  • 1 tablespoon red wine vinegar
  • Salt and pepper
Directions

Mix all ingredients thoroughly in a large bowl. Cover and chill overnight. Taste and add salt, pepper or more lime juice as necessary. Serve with tortilla chips as an appetizer, or with grilled chicken breast as a meal.


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4.6 127
I could eat it all day item not reviewed by moderator and published
Pretty good! I used fresh corn cut off from the cob and it made it better. Served it with pan fried chicken and it tasted great together. item not reviewed by moderator and published
Simplicity is its own gift and reward, Paula! Love yer cookin', ma'am! item not reviewed by moderator and published
Good basic recipe. Bam! I took it up a notch by making the black beans from scratch in water with garlic, chili pepper flakes and a little kosher salt. I also used a can of Mexican style corn (seasonings and bell peppers). item not reviewed by moderator and published
Can't get any easier than this one! I left the avocados out until just before serving. This helped in two ways: First, the avocados were still a beautiful green when it was served. Second, I used the salsa, without the avocados, along with some monterey jack cheese for a quesadilla filling. I served the grilled quesadilla topped with some guacamole (There's the avocado! and cilantro/lime sour cream. It made an excellent meatless entree. item not reviewed by moderator and published
I made this and let it sit overnight and the day when i took it out, the avocados turned black YUCK, next time i will leave out the avocados. item not reviewed by moderator and published
one word for this salsa....YUMMMM!!! It's as delicious as I expected from Paula.... love her and her recipes!! item not reviewed by moderator and published
This was a big hit at my daughter's wedding shower. Very fresh and light. Next time I will cut back on the cilantro. A little strong.Make it a day ahead to let the flavors marry. item not reviewed by moderator and published
Rocks item not reviewed by moderator and published
I make this as a salad by adding cucumber and chickpeas!! Sooo YUMMY : Oh and I love you Paula! : item not reviewed by moderator and published

Not what you're looking for? Try:

Black Bean Salsa with Exotic Fruit and Vegetable Chips

Recipe courtesy of Rachael Ray