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
382
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

Total Fat
23g
36%
Sugar
3g
N/A
Saturated Fat
4g
18%
Protein
10g
20%
Carbs
37g
12%
Vitamin A
44µg
5%
Vitamin B6
0.4mg
20.9%
Vitamin C
38mg
63%
Vitamin E
4mg
19%
Vitamin K
53µg
66%
Calcium
57mg
6%
Fiber
16g
62%
Folate (food)
172µg
N/A
Folate equivalent (total)
159µg
40%
Iron
3mg
16%
Magnesium
79mg
20%
Monounsaturated
12g
N/A
Niacin (B3)
3mg
17%
Phosphorus
208mg
30%
Polyunsaturated
6g
N/A
Potassium
970mg
28%
Riboflavin (B2)
0.3mg
17.5%
Sodium
157mg
7%
Thiamin (B1)
0.3mg
17.3%
Zinc
1mg
10%