Prep 15 mins
Cook 0 mins
This, a bag of baked tortilla chips and a good movie (ringer off) and I'm there!
- 2 large ripe avocados, peeled,seeded and diced
- 3 teaspoons fresh lime juice
- 1 teaspoon vegetable oil
- 1⁄3 cup minced red onion
- 1⁄4 cup diced yellow sweet pepper
- 3 jalapenos, diced
- 1 large tomatoes, chopped
- 4 teaspoons chopped cilantro
- 2 cloves garlic, minced
- salt and pepper
- 1 can black beans, drained and rinsed
- Mix all ingredients together and toss well.
What can I say Diana - this salsa is heaven on earth! I served it with fresh hot corn tortillas that we tore apart and dipped in the salsa in individual bowls. I think we all tried to finish first to see if there was any left over. I upped the jalapenos to 4 (they are just not as hot as they were). Thanks for a great appetizer.
I love this recipe -- I can't get enough of it when I make it. I have made a few modifications. I don't add the yellow pepper, just b/c they're so expensive. And, instead of the jalapeÃ±o, I add 1/4 to 1/2 tsp of habaÃ±ero sauce. I probably add a little more lime juice. I core and seed most of my tomatoes, and I use kosher salt.
Great salsa! I made it as an accompaniment for corn cakes and tequila lime grilled chicken. It was REALLY good. I only used half of the jalapeno called for and half of the black beans because I really wanted the avacado to star. I will do this one again.