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Home Recipes Healthy Eating Gluten Free
Black Bean, Corn and Avocado Salsa
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By Holly Clegg
Posted July 23rd, 2007
This article is reprinted with permission from Home Entertaining The Easy Way, by Holly Clegg, (2003, Courage Books)
Home Entertaining The Easy Way
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Servings: 24
Author Notes: Full of incredible flavors with the mixture of tomatoes, black beans, avocado and corn, I really couldn't decide which party this salsa went best. You will find yourself making this quick appetizer any time you need a dip.
Ingredients: 1 can (15-ounce) black beans, rinsed and drained
1 cup cherry tomatoes, cut in half
1 bunch green onions, sliced
1/4 cup chopped red onion
1/2 teaspoon minced garlic
1 1/2 cups frozen corn or 1 can (11-ounce) corn, drained
1 avocado, diced
1/3 cup chopped red onion
2 tablespoons lime juice
1 tablespoon lemon juice
1 teaspoon ground cumin
1 teaspoon ground chili powder
1 tablespoon olive oil
lots of salt and pepper
Instructions: Makes About 6 Cups or 24 Servings -- 1/4 Cup Each

In a large bowl, combine black beans, tomatoes, green onions, red onion, garlic, corn, and avocado.

Per Serving:
Calories 48; Protein (g) 2; Carbohydrate (g) 6; Fat (g) 2; Calories from fat (%) 37; Saturated Fat (g) 0; Dietary Fiber (g) 2; Cholesterol (mg) 0; Sodium (mg) 58

Diabetic Exchanges:
1/2 starch, 1/2 fat



 

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