Black Bean Salsa
photo by Lavender Lynn
- Ready In:
- 15mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 1 (15 ounce) can black beans
- 1 (15 ounce) can whole corn
- 1 garlic clove, chopped
- 1 jalapeno, diced
- 1 avocado, diced
- 1 tablespoon oregano, chopped
- 1 tablespoon cilantro, chopped
- 2 teaspoons olive oil
- 1 lime, juice of
- 1 dash salt
directions
- Drain and rinse both cans. Place in bowl.
- Next, add rest of ingredients, and mix throughly.
- Serve room temperature.
- Don't worry about keeping leftovers, the avocado gets mushy when stored overnight.
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Reviews
-
I followed this recipe right on down & was even able to use some Mexican oregano that I had on hand & it all came together very nicely! The one thing I did a little differently, though, was to tone down on the avicado (used just half of one! Thanks so much for posting it! [Tagged, made & reviewed in the FAMILY PICKS par of ZWT5]
RECIPE SUBMITTED BY
Mulligan
denver, CO
My husband and I love to cook - and it shows ;)
Grew up in North Carolina, married a wonderful guy from South Carolina but to make the cooking more interesting, we moved to Colorado.
We're trying to eat more healthy, so we've cut back on our red meats and have added "vegetarian night" to experiment with our cooking.
My motto in life is, "Why not?"