Just made this for dinner along with a very simple Teriyaki Tuna that I threw on the Foreman Grill (actually my husband did the “grilling… what is it with guys and the grill?).
This is definitely one of my go-to side dishes.
I usually make it in the summer, but I just so happened to have all of the ingredients on hand and I thought it would be great with the Tuna. (Besides, I do live in Southern California… a place where it’s never exactly cold outside).
I also like to make this salsa when I’m having friends over and serve it with some baked chips and maybe some margaritas (who said that?… oh, who am I kidding – you guys know they’re my weakness).
Either way, it’s a good recipe to keep in your back pocket!
Black Bean and Avocado Salsa
Yield: Serves 4
- 1.5 cups of black beans, rinsed and drained
- 1 small avocado, peeled and chopped
- 1 fat clove of garlic, minced
- ½ red onion, diced
- 1 red pepper, chopped
- ¼ of a jalapeno, diced
- The juice of one lime
- A couple tbsp of chopped cilantro
- A pinch of salt
Combine everything in a bowl and enjoy! Really, it’s that easy!
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