Best Black Bean And Avocado Salsa Recipes

BLACK BEAN, AVOCADO, AND CORN SALSA

Steps:

• Mix black beans, corn, cilantro, red onion, lime juice, oil, hot sauce, cumin, salt, and pepper together in a large bowl. Lightly toss in avocado immediately before serving to ensure it does not turn brown.

GRILLED TURKEY OR CHICKEN CUTLETS WITH BLACK BEAN, CORN, TOMATO AND AVOCADO SALSA

Steps:

• 1. Whisk the mustard and vinegar in a large bowl, season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Gradually whisk in the olive oil. Season the cutlets with some salt and pepper and put in a large non-reactive glass or ceramic bowl. Pour about a 1/4 cup of the dressing over the cutlets and turn to coat evenly. Cover and marinate for 15 minutes at room temperature, or in the refrigerator for up to 8 hours.
• 2. Add the beans, corn, and tomatoes to the remaining dressing. Season the salsa with salt and pepper and toss to coat evenly. Add the avocado and cilantro and gently mix, taking care not to break up the avocado.
• 3. Preheat a stovetop grill or grill pan on medium-high. Drain the cutlets and grill until lightly browned and firm to the touch, about 3 to 4 minutes per side. Serve hot with the salsa.

BLACK BEAN,MANGO AND AVOCADO SALSA SALAD

Steps:

• Drain the black beans into a colander placed in the sink, rinse beans with cold water until no more foam appears, then let beans drain while preparing other ingredients.
• In a small dish, stir together the lemon juice, white balsamic vinegar, Harissa, salt and pepper. Whisk in the olive oil, one tablespoon at a time.
• In large bowl combine cubed avocado, mango, corn,peppers and onions.
• Add drained black beans and stir very gently to combine. (Don't stir too much; you don't want the avocado
• or the beans to get crushed with the other ingredients.).
• Cover and refrigerate until you serve it.

MEXICAN CORN AND BLACK BEAN AVOCADO SALSA

Steps:

• 1. Rinse the black beans and corn. Strain them,and add to a medium bowl. Add the canned diced tomatoes with juice. Stir to combine.
• 2. Add the chopped Cilantro,and chopped onion, lime juice,honey Cayenne pepper,salt,and olive oil. Stir to combine all.
• 3. Peel and chop Avocado. Toss Avocado with 1 tablespoon of Lime juice. Chop Grape tomatoes. Add both to bowl with corn mixture. Stir to combine all,and refrigerate. Serve with Tortilla chips,or top salads with it.

HUEVOS RANCHEROS WITH CHIPOTLE BLACK BEAN SAUCE AND AVOCADO SALSA

Steps:

• Stir first 4 ingredients in bowl to blend. Season salsa with salt and pepper.
• Preheat oven to 400°F. Spray baking sheet with nonstick spray. Arrange tortillas in single layer on sheet. Bake until tortillas are golden, about 15 minutes.
• Meanwhile, heat 3 teaspoons oil in large nonstick skillet over medium-high heat. Add onion and sauté until golden, about 5 minutes. Add garlic and cumin; stir 30 seconds. Stir in tomatoes with juice, beans, and chiles; bring to boil. Reduce heat; simmer until almost all liquid is absorbed, stirring frequently, about 8 minutes. Season to taste with salt.
• Heat 1 teaspoon oil in another large nonstick skillet over medium heat. Crack eggs into skillet; fry until whites are just set but yolks are still soft, about 4 minutes. Sprinkle with salt and pepper.
• Place 1 warm tortilla on each of 4 plates. Divide bean mixture among tortillas. Top each with 1 egg; sprinkle with cheese and lettuce. Top with salsa; serve.
• *Chipotle chiles canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.

COTTAGE CHEESE, AVOCADO, AND BLACK BEAN SALSA

Steps:

• Place corn on the cob in a microwave safe dish with 1/4 inch of water. Cover, and microwave on medium high for 4 minutes, or until tender. Cool under running water, and slice kernels from cob. Set aside.
• Cook the black beans in a small saucepan over medium heat until warm and tender, about 10 minutes. Strain, and rinse under cold water to remove liquid and excess sodium. Set aside.
• Place the cottage cheese in a mixing or serving bowl. Peel, pit, and dice the avocado into bite size pieces, and add to the cottage cheese. Cut the tomatoes in half lengthwise, remove seeds, and dice into bite size pieces. Add to the cottage cheese along with the corn, black beans, and salsa. Stir until well blended. Cover and refrigerate until ready to serve. Serve with tortilla chips, if desired.

BLACK BEAN AND AVOCADO SALSA

Steps:

• Combine everything in a bowl and enjoy! Really, it's that easy! Serves 4. Nutritional Analysis Calories: 180; Total Fat: 7.2g; Saturated Fat: 1g; Cholesterol: 0mg; Sodium: 158mg; Carbohydrate: 24.8g; Dietary Fiber: 10.2g; Sugars; 3.2g; Protein: 7.3g