Avocado Black Bean and Corn Salsa

Avocado, Black Bean and Corn Salsa
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Avocado Black Bean and Corn Salsa

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.

This Heart-Check Certified recipe is brought to you by Hass Avocado Board.

Nutrition Facts

Avocado Black Bean and Corn Salsa

CaloriesCalories

150 Per Serving

ProteinProtein

4g Per Serving

FiberFiber

6g Per Serving
×
Calories 150
Total Fat 8.0 g
Saturated Fat 2.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 4.0 g
Cholesterol 0 mg
Sodium 194 mg
Total Carbohydrate 17 g
Dietary Fiber 6 g
Sugars 3 g
Protein 4 g

Dietary Exchanges
1 starch, 1 vegetable, 1 1/2 fat

Ingredients

Servings  8   Serving Size   1/2 cup

  • 2 large ripe, fresh avocados (peeled, pitted)
  • 1/4 cup vinaigrette salad dressing
  • 1/4 cup sliced scallions
  • 1 (15 oz.) can black beans, drained and rinsed
  • 1 cup fresh or thawed and drained frozen corn kernels
  • 1/2 cup diced red bell pepper

Directions

Tip: Click on step to mark as complete.

  1. Cut avocados into ½-inch cubes.
  2. In large bowl, whisk together salad dressing and scallions. Stir in beans, corn and red pepper.
  3. Add avocado; toss gently.
  4. To store, place a piece of plastic wrap directly on the surface of the Salsa and refrigerate.

Tip: Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

This Heart-Check Certified recipe is brought to you by 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.

This Heart-Check Certified recipe is brought to you by Hass Avocado Board.

Nutrition Facts

Avocado Black Bean and Corn Salsa

CaloriesCalories

150 Per Serving

ProteinProtein

4g Per Serving

FiberFiber

6g Per Serving
×
Calories 150
Total Fat 8.0 g
Saturated Fat 2.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 4.0 g
Cholesterol 0 mg
Sodium 194 mg
Total Carbohydrate 17 g
Dietary Fiber 6 g
Sugars 3 g
Protein 4 g

Dietary Exchanges
1 starch, 1 vegetable, 1 1/2 fat

Ingredients

Servings  8   Serving Size   1/2 cup

  • 2 large ripe, fresh avocados (peeled, pitted)
  • 1/4 cup vinaigrette salad dressing
  • 1/4 cup sliced scallions
  • 1 (15 oz.) can black beans, drained and rinsed
  • 1 cup fresh or thawed and drained frozen corn kernels
  • 1/2 cup diced red bell pepper

Directions

Tip: Click on step to mark as complete.

  1. Cut avocados into ½-inch cubes.
  2. In large bowl, whisk together salad dressing and scallions. Stir in beans, corn and red pepper.
  3. Add avocado; toss gently.
  4. To store, place a piece of plastic wrap directly on the surface of the Salsa and refrigerate.

Tip: Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

This Heart-Check Certified recipe is brought to you by Hass Avocado Board.