Avocado Salsa Salad
This Avocado salsa salad is a side dish and not a condiment for tacos or an appetizer. Just grab your fork and dig in.
Prep Time 20 mins
Total Time 20 mins
- 2 Avocados, diced
- 1 large tomato diced
- 2 ears of corn, roasted
- 1 14 oz can black beans, rinsed and drained
- 1 tbsp fresh lime
- 1/2 cup fresh cilantro, chopped
- 3 tbsp onion, finely chopped
- 1 tsp cumin
- 1/4 tsp ground ancho pepper
- Salt and pepper
Combine all ingredients. Salt and pepper to taste. * If you do not have ground ancho pepper, ground cayenne or hot pepper sauce may be substituted.
If not serving immediately, or storing leftovers, press plastic wrap directly on the salad, pushing all air out. Refrigerate until serving.
Serving: 12g | Calories: 58kcal | Carbohydrates: 4g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 197mg | Fiber: 2g | Sugar: 1g | Vitamin A: 192IU | Vitamin C: 5mg | Calcium: 7mg | Iron: 1mg
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.