Chunky Black Bean Salsa

Looking for a great summer fresh appetizer? Try this Chunky Black Salsa for Fourth of July, Labor Day or for any summer dinner or cookout. It’s so fresh and easy, Be sure to add the avocado in last so it won’t turn brown. Serve on tortilla scoops or on top of a salad. It also makes a great healthy snack.

Chunky Black Bean Salsa

Prep Times:

20 minutes plus chill time


8 servings


3 tablespoons fresh lime juice
1 tablespoon olive oil
1 (15.5 ounce) can black beans, rinsed and drained
11/2 cups grape tomatoes, diced
1 medium yellow tomato, diced
1/4 cup diced purple onion
1/3 cup freshly chopped cilantro
1 tablespoon seeded and finely chopped jalapeno pepper
2 avocados, seeded and diced
Tortilla chips or scoops


1. Whisk together lime juice and olive oil; set aside.

2. In a large bowl, combine black beans, tomatoes, onion, cilantro and jalapeno. Fold in avocados and add lime juice and salt to taste, tossing gently. Refrigerate at least 10 minutes and serve with tortilla chips.

5 thoughts on “Chunky Black Bean Salsa”

  1. If you are not the weight conscious type, delight in it on white bread slices or fresh lettuce
    accompanied by a spoonful of mayonnaise for additional quality.
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