Mexican Avocado Salsa

Staff Writer
Mexican Avocado Salsa
West Side Market

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

4
Servings
382
Calories Per Serving
Deliver Ingredients

Ingredients

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

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.

Nutritional Facts

Total Fat
24g
36%
Sugar
6g
N/A
Saturated Fat
4g
18%
Cholesterol
20mg
7%
Protein
10g
21%
Carbs
37g
12%
Vitamin A
40µg
4%
Vitamin B6
0.4mg
21%
Vitamin C
25mg
42%
Vitamin E
4mg
20%
Vitamin K
106µg
100%
Calcium
87mg
9%
Fiber
17g
67%
Folate (food)
183µg
N/A
Folate equivalent (total)
183µg
46%
Iron
4mg
20%
Magnesium
84mg
21%
Monounsaturated
12g
N/A
Niacin (B3)
3mg
14%
Phosphorus
211mg
30%
Polyunsaturated
6g
N/A
Potassium
1071mg
31%
Riboflavin (B2)
0.3mg
18.8%
Sodium
189mg
8%
Thiamin (B1)
0.3mg
18.7%
Zinc
2mg
10%

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