Just in time for spring, this Southwest Avocado Salsa is perfect for topping salads, chicken, steak, tacos or as a dip all by itself.
Ingredients
- 3 large ripe avocados, diced
- 1 pt cherry tomatoes
- 1 cup red onion, chopped
- ½ cup fresh cilantro, finely chopped
- 2 medium jalapenos, seeded and minced
- 1 cup canned corn, drained
- 1 cup canned black beans, drained
- ¼ cup lime juice
- 1 tsp kosher salt
- ½ tsp ground coriander
- ½ tsp ground cumin
Directions
In a large serving bowl, combine all the ingredients as listed. Gently toss to combine but do not overmix to avoid over-mashing avocados. Taste and add more salt if desired.
Note: Store in an air-tight container with plastic wrap over the actual surface of the salsa to help minimize oxidation of avocados. Salsa will keep in refrigerator for 1-2 days.
Serving Information
Makes 6 servings
Nutrition Information
298 Calories, Total Fat (g): 14.3, Carbs (g): 37, Fiber (g): 12.8, Protein (g): 10.4, Sodium (mg): 405 mg