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Black Bean and Avocado Salsa

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Dinner
Cuisine Mexican
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • 1 (15-ounce) can black beans, drained and rinsed
  • 2 medium ripe avocados, diced
  • 1 cup cherry tomatoes, diced
  • ½ cup red onion, finely chopped
  • 1 small jalapeño, minced (optional)
  • ¼ cup fresh cilantro, chopped
  • Juice of 2 limes
  • 1 teaspoon ground cumin
  • Salt and black pepper, to taste

Instructions
 

  • Drain and rinse black beans under cold water, then place them in a large mixing bowl.
  • Dice avocados and add them to the bowl, being careful not to over-mash.
  • Dice cherry tomatoes and finely chop red onion and jalapeño (if using). Add them to the bowl.
  • Chop fresh cilantro and sprinkle over the mixture.
  • Add lime juice, ground cumin, salt, and black pepper.
  • Gently toss all ingredients until evenly combined.
  • Taste and adjust seasoning as needed.
  • Optional: Cover and refrigerate for 10–15 minutes to let flavors meld.