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Black Bean and Avocado Salsa |
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Print this Recipe
(Salsa de Frijol Negro y Aguacate)
Category: Vegetable Salsas and Table Sauces
Makes about 3 cups
Make this sauce when you have leftover black beans or use canned black beans. For the best appearance, the beans should be tender and cooked through, but not mushy. To maintain color and texture, add the avocado last.
2 cups cooked drained and rinsed black beans, or 1 (15-ounce) can, drained and rinsed
2 tablespoons finely chopped red onions, or white
2 serrano chiles, minced with seeds
1 small tomato, seeded and finely chopped
1 tablespoon olive oil
1 tablespoon fresh lime juice
1/2 teaspoon salt, or to taste
1 avocado (Hass variety preferred), neatly diced (1/4 inch)
2 tablespoons chopped cilantro
In a bowl, mix all of the ingredients, except the avocado and cilantro. Shortly before serving, gently stir in the avocado and cilantro. Adjust seasoning. Serve with tortilla chips, seafood, or grilled chicken.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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