Mexican Avocado Salsa

Mexican Avocado Salsa
Staff Writer
West Side Market

This recipe is a riff on classic guacamole, but serves the avocado diced instead of mashed.

4
Servings
80
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2  Cups  canned black beans, drained and rinsed
  • plum tomatoes, diced
  • Tortilla chips, for serving
  • bunch scallions, chopped
  • 2  Tablespoons  chopped cilantro
  • 1/2  Cup  Italian dressing
  • medium red onion, diced
  • avocados, diced

Directions

In a large bowl, place the black beans, avocados, tomatoes, scallions, cilantro, red onion, and toss lightly with Italian dressing. Serve with tortilla chips on the side.

Nutritional Facts

Total Fat
2g
3%
Sugar
2g
2%
Cholesterol
3mg
1%
Carbohydrate, by difference
14g
11%
Protein
2g
4%
Vitamin A, RAE
12µg
2%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
12mg
1%
Choline, total
1mg
0%
Fiber, total dietary
1g
4%
Folate, total
4µg
1%
Iron, Fe
1mg
6%
Magnesium, Mg
9mg
3%
Niacin
1mg
7%
Phosphorus, P
29mg
4%
Selenium, Se
2µg
4%
Sodium, Na
321mg
21%
Water
113g
4%

Mexican Shopping Tip

How hot is that chile pepper? Fresh peppers get hotter as they age; they will achieve a more reddish hue and sometimes develop streaks in the skin.

Mexican Cooking Tip

There are 60 varieties of chile peppers, many of which are used in Mexican cooking. Handle them with care. When handling the spicier kinds, gloves are recommended. Always wash your hands with soap and warm water before touching your eyes.

Mexican Wine Pairing

Tempranillo or other light Spanish red wine types with paella, even seafood paella. Various other wines depending on what rice is cooked with; see Pasta Recipes and other individual food types.