Time: 20 min.
Complexity: easily
Servings: 12

Paula Deen takes traditional tomato salsa to the next level with creamy avocado and hearty black beans.

Ingredients:

• 425 gr. black beans (without liquid)
• 1 pack (480 g) frozen corn kernels, optional (defrosted)
• 2 large tomatoes, diced (remove seeds)
• 1 peeled and diced avocado
• 1 small onion, diced
• 1/8 - 1/4 cup chopped fresh cilantro leaves
• 2 tablespoons lime juice
• 1 tbsp red wine vinegar
• Salt and pepper

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

salsa sauce, black beans, corn, tomatoes, onions, Avocado, lime juice, wine vinegar, cilantro

We recommend

Preparation:

Step 1
• In a large bowl, thoroughly mix all ingredients. Cover and refrigerate for 7 hours or overnight. Taste and, if necessary, add salt, pepper, or more lime juice.
Step 2
• Serve as an appetizer with chips. corn tortillas, or with grilled chicken breasts as a main course.

Votes: 1