Best 4 Black Bean And Avocado Salsa Recipes

Indulge in a delightful culinary journey with our tantalizing Black Bean and Avocado Salsa! This vibrant and flavorful salsa is a symphony of textures and tastes, featuring a harmonious blend of creamy avocado, hearty black beans, zesty lime juice, and a touch of heat from jalapeño peppers. Perfect for any occasion, this versatile salsa is a crowd-pleasing appetizer, a refreshing side dish, or a zesty topping for your favorite Mexican-inspired creations. Embark on a culinary adventure as we guide you through three irresistible variations, each offering a unique twist on this classic recipe. From a classic Black Bean and Avocado Salsa to a zesty Corn and Black Bean Salsa and a refreshing Cucumber and Black Bean Salsa, our collection caters to every palate and preference. Prepare to tantalize your taste buds with this vibrant and flavorful salsa extravaganza!

Let's cook with our recipes!

BLACK BEAN, AVOCADO, AND CORN SALSA

Black Bean, Avocado, and Corn Salsa image

This is one of my most requested recipes. People who don't like avocado, red onion, or spicy food love this corn salsa.

Provided by steamsoldier

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Corn Salsa Recipes

Time 10m

Yield 6

Number Of Ingredients 10

Ingredients

1 (14 ounce) can black beans, rinsed and drained
2 cups frozen corn kernels
1 cup cilantro, roughly chopped
½ red onion, chopped
1 ½ limes, juiced
2 tablespoons extra-virgin olive oil
2 teaspoons hot sauce
1 ½ teaspoons ground cumin
salt and ground black pepper to taste
1 avocado, diced

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.

Nutrition Facts : Calories 215 calories, Carbohydrate 28.4 g, Fat 10.2 g, Fiber 9 g, Protein 6.8 g, SaturatedFat 1.5 g, Sodium 330 mg, Sugar 2.8 g

HUEVOS RANCHEROS WITH CHIPOTLE BLACK BEAN SAUCE AND AVOCADO SALSA

Huevos Rancheros with Chipotle Black Bean Sauce and Avocado Salsa image

Categories Bean Egg Breakfast Brunch Sauté Low Fat Avocado Hot Pepper Healthy Tortillas Monterey Jack Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 16

Ingredients

1 small avocado, peeled, pitted, diced
1/3 cup chopped fresh cilantro
1/3 cup minced green onions
1 1/2 tablespoons fresh lime juice
Nonstick vegetable oil spray
4 5- to 6-inch-diameter corn tortillas
4 teaspoons canola oil, divided
1 cup finely chopped onion
3 garlic cloves, minced
2 1/2 teaspoons ground cumin
1 28-ounce can diced tomatoes in juice
1 15-ounce can black beans, drained
2 teaspoons chopped canned chipotle chiles*
4 large eggs
1/2 cup grated Monterey Jack cheese or sharp cheddar cheese
2 cups thinly sliced romaine lettuce

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

Cottage Cheese, Avocado, and Black Bean Salsa image

This may look and sound sort of bad, but let me tell you, there isn't a tastier, nutritious, salsa-like dip to hold you over while you wait for dinner. Funny enough, this was created as an experiment with leftovers, and now I have over 15 friends making it on a regular basis! This is a great recipe that can be stored in the refrigerator for several days for a quick, anytime snack. (Frozen corn, heated and cooled in the same manner, may be used in place of the corn on the cob.)

Provided by David Mengel

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Corn Salsa Recipes

Time 30m

Yield 10

Number Of Ingredients 7

Ingredients

1 ear corn, husked and cleaned
1 (15 ounce) can reduced sodium black beans
1 (32 ounce) container 1% fat cottage cheese
1 avocado - peeled, pitted, and diced
2 roma (plum) tomatoes, seeded and diced
2 cups salsa
1 (13.5 ounce) package tortilla chips, if desired

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.

Nutrition Facts : Calories 333.8 calories, Carbohydrate 41.8 g, Cholesterol 3.4 mg, Fat 12.9 g, Fiber 6.7 g, Protein 17 g, SaturatedFat 2.1 g, Sodium 907.4 mg, Sugar 5.5 g

BLACK BEAN AND AVOCADO SALSA

BLACK BEAN AND AVOCADO SALSA image

Categories Bean Vegetable Side No-Cook Quick & Easy Low Cal High Fiber Healthy

Yield 4 Servings

Number Of Ingredients 9

Ingredients

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

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

Tips:

Choose ripe avocados: Ripe avocados are creamier and have a better flavor. Look for avocados that are dark green or black in color, and that yield to gentle pressure when squeezed.
Use fresh cilantro: Fresh cilantro adds a bright, citrusy flavor to the salsa. If you don't have fresh cilantro, you can substitute dried cilantro, but use only about 1/4 of the amount, as dried cilantro is more concentrated.
Don't over-mix the salsa: Over-mixing the salsa will make it mushy. Stir the ingredients together gently, just until they are combined.
Serve the salsa immediately: Black bean and avocado salsa is best served immediately, while the avocado is still fresh. However, you can make the salsa ahead of time and store it in the refrigerator for up to 2 days.

Conclusion:

Black bean and avocado salsa is a delicious and versatile dish that is perfect for any occasion. It is easy to make, and it can be served as an appetizer, a side dish, or a topping for tacos, burritos, or nachos. The combination of black beans, avocado, and cilantro creates a flavorful and satisfying salsa that is sure to please everyone.