Avocado Salsa

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Avocado Salsa
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Avocado Salsa

Instead of the usual guacamole, try this rich dip that teams creamy avocado with tender black beans and crunchy chopped veggies. We even include homemade tortilla chips!

Ingredients

Servings  16  

  • 16 6-inch corn tortillas, each cut into 6 wedges
  • 1/8 tsp salt and 1/8 tsp salt and 1/4 tsp salt (divided use)
  • 1/2 can no-salt-added black beans (rinsed, drained)
  • 1 medium cucumber (peeled, seeded, finely chopped)
  • 1 small green bell pepper (finely chopped)
  • 1 medium rib of celery (finely chopped)
  • 2-3 tablespoon snipped, fresh cilantro
  • 2 tablespoon fresh lime juice
  • 1/8 teaspoon crushed red pepper flakes
  • 2 medium avocados (diced)

Directions

Tip: Click on step to mark as complete.

  1. Preheat the oven to 350°F.
  2. On a large baking sheet, arrange half the tortilla wedges in a single layer. Bake for 10 minutes, or until lightly golden. Sprinkle with 1/8 teaspoon salt. Transfer to a serving bowl. Repeat with the remaining tortilla wedges and the remaining 1/8 teaspoon salt.
  3. Meanwhile, in a medium serving bowl, stir together the beans, cucumber, bell pepper, celery, cilantro, lime juice, the final 1/4 teaspoon salt and red pepper flakes. Using a rubber scraper, gently fold in the avocados. Serve with the tortilla wedges.

Tip: Serving size 1/4 cup salsa and 6 chips

Nutrition Facts

Avocado Salsa

CaloriesCalories

108 Per Serving

ProteinProtein

3g Per Serving

FiberFiber

4g Per Serving

Nutrition Facts

Calories 108
Total Fat 4.5 g
Saturated Fat 0.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 2.5 g
Cholesterol 0 mg
Sodium 88 mg
Total Carbohydrate 16 g
Dietary Fiber 4 g
Sugars 1 g
Protein 3 g

Dietary Exchanges
1/2 fat, 1 starch

This recipe is reprinted with permission from Recetas saludables para su corazón/Heart-Healthy Recipes, Copyright © 2013 by the American Heart Association. Published by Krames StayWell, LLC. Look for Recetas saludables para su corazón/Heart-Healthy Recipes at ShopHeart.org.

Instead of the usual guacamole, try this rich dip that teams creamy avocado with tender black beans and crunchy chopped veggies. We even include homemade tortilla chips!

Nutrition Facts

Avocado Salsa

CaloriesCalories

108 Per Serving

ProteinProtein

3g Per Serving

FiberFiber

4g Per Serving
×
Calories 108
Total Fat 4.5 g
Saturated Fat 0.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 2.5 g
Cholesterol 0 mg
Sodium 88 mg
Total Carbohydrate 16 g
Dietary Fiber 4 g
Sugars 1 g
Protein 3 g

Dietary Exchanges
1/2 fat, 1 starch

Ingredients

Servings  16  

  • 16 6-inch corn tortillas, each cut into 6 wedges
  • 1/8 tsp salt and 1/8 tsp salt and 1/4 tsp salt (divided use)
  • 1/2 can no-salt-added black beans (rinsed, drained)
  • 1 medium cucumber (peeled, seeded, finely chopped)
  • 1 small green bell pepper (finely chopped)
  • 1 medium rib of celery (finely chopped)
  • 2-3 tablespoon snipped, fresh cilantro
  • 2 tablespoon fresh lime juice
  • 1/8 teaspoon crushed red pepper flakes
  • 2 medium avocados (diced)

Directions

Tip: Click on step to mark as complete.

  1. Preheat the oven to 350°F.
  2. On a large baking sheet, arrange half the tortilla wedges in a single layer. Bake for 10 minutes, or until lightly golden. Sprinkle with 1/8 teaspoon salt. Transfer to a serving bowl. Repeat with the remaining tortilla wedges and the remaining 1/8 teaspoon salt.
  3. Meanwhile, in a medium serving bowl, stir together the beans, cucumber, bell pepper, celery, cilantro, lime juice, the final 1/4 teaspoon salt and red pepper flakes. Using a rubber scraper, gently fold in the avocados. Serve with the tortilla wedges.

Tip: Serving size 1/4 cup salsa and 6 chips

Recetas saludables para su corazon / Heart-Healthy Recipes Bilingual Cookbook

Recetas saludables para su corazon / Heart-Healthy Recipes Bilingual Cookbook

This bilingual edition is a 48-page recipe booklet, including 22 healthy recipes (both in Spanish and English) and four-color. Recipes include snacks, soups, salads, entrées, vegetables and sides, breads and breakfast dishes, and desserts. The booklet provides a nutritional analysis for each recipe, plus tips for making healthy food choices.

Sample Recipes:

Red Snapper in Spicy Tomato Sauce Pargo rojo con salsa de tomate picante

Avocado Salsa Salsa de aguacate

Shop Heart Shop Heart

This recipe is reprinted with permission from Recetas saludables para su corazón/Heart-Healthy Recipes, Copyright © 2013 by the American Heart Association. Published by Krames StayWell, LLC. Look for Recetas saludables para su corazón/Heart-Healthy Recipes at ShopHeart.org.


American Heart Association recipes are developed or reviewed by nutrition experts and meet specific, science-based dietary guidelines and recipe criteria for a healthy dietary pattern.

Some recipes may be suitable for people who are managing diabetes, high blood pressure, heart disease and/or other conditions or seeking low-sodium, low-fat, low-sugar, low-cholesterol or low-calories recipes. However, this site and its services do not constitute medical advice, diagnosis or treatment. Always talk to your health care provider for diagnosis and treatment, including your specific dietary needs. If you have or suspect that you have a medical problem or condition, please contact a qualified health care provider.

Copyright is owned or held by the American Association, Inc. (AHA), except for recipes certified by the Heart-Check recipe certification program or otherwise indicated. All rights are reserved. Permission is granted, at no cost and without need for further request, to link to or share AHA-own recipes provided that no next, ingredients or directions are altered; no substitutions are made; and proper attribution is made to the American Heart Association. See full terms of use.