Avocado, Black Bean, and Tomato Salsa

 
1 1/2 cups Roma tomatoes, destemmed, deseeded, and diced
1 cup red pepper, destemmed, deseeded, and diced
1/2 cup red onion, diced
1/3 cup green onions, thinly sliced
1/4 cup jalapeno pepper, destemmed, deseeded, and diced
1/4 cup freshly chopped cilantro
1 T. garlic, minced
2 avocados, peeled, pitted, and diced
3/4 cup cooked black beans
1-2 T. lime juice, to taste
salt and freshly ground black pepper, to taste
 

In a medium bowl, place the tomatoes, red pepper, red onion, green onions, jalapeno pepper, cilantro, and garlic, and toss well to combine. Add the avocado and black beans and toss gently to combine. Season to taste with lime juice, salt, and pepper, and toss gently. Serve as a condiment to Mexican or Southwestern style dishes, as a filling for sandwiches or wraps, or as a dip for raw veggies or tortilla chips.

Yield: 3-4 Cups

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett