Avocado, Black Bean, and Corn Salsa

Easy to make and easy to eat
Avocado, Black Bean, and Corn Salsa

Hass Avocado Board

Recipe Courtesy of Hass Avocado Board

This colorful and versatile salsa is delicious any way you serve it – as a dip, side dish, sandwich topper, or own its own with your favorite greens.

4
Servings
49
Calories Per Serving
Deliver Ingredients

Ingredients

For the Avocado, Black Bean, and Corn Salsa

  • 2 Large ripe avocados, peeled and pitted
  • 1/4 Cup vinaigrette salad dressing
  • 1/4 Cup sliced scallions
  • 1 (15-ounce) Can black beans, drained and rinsed
  • 1 Cup fresh or thawed and drained frozen corn kernels
  • 1/2 Cup diced red pepper

Directions

For the Avocado, Black Bean, and Corn Salsa

Cut avocados into 1/2 inch cubes.

In large bowl, whisk together salad dressing and scallions. Stir in beans, corn and red pepper.

Add avocado; toss gently.

To store, place a piece of plastic wrap directly on the surface of the salsa and refrigerate.

Nutritional Facts

Sugar
3g
3%
Cholesterol
1mg
0%
Carbohydrate, by difference
11g
8%
Protein
1g
2%
Vitamin A, RAE
24µg
3%
Vitamin C, total ascorbic acid
5mg
7%
Vitamin K (phylloquinone)
11µg
12%
Calcium, Ca
17mg
2%
Choline, total
3mg
1%
Fiber, total dietary
1g
4%
Folate, total
9µg
2%
Magnesium, Mg
5mg
2%
Phosphorus, P
19mg
3%
Sodium, Na
166mg
11%
Water
63g
2%