I was assigned to Melissa's blog, Melissa's Cuisine. I wanted to try so many recipes (and plan to!), like her Sausage and Egg Breakfast Boat, Red Velvet Ice Cream, and Bacon Appetizers. I seriously must try all of those!!
But I decided on her Tomato, Corn, and Black Bean Salsa. Mmm you can't go wrong with a good salsa. Perfect for summertime!
I decided to serve it in avocados just for that extra umph. Really, I'll look for any reason to add avocado to a recipe! Avocado goes great in a salsa or paired with a salsa!
Bust out some tortilla chips (or Tostitos scoops like I love!) or just eat straight from the black bean salsa-topped-avocado half with a fork.
Black Bean Salsa-Stuffed Avocados
adapted from Melissa's Cuisine
- 1/2 can black beans, rinsed and drained
- 1/2 cup frozen corn, thawed
- 1 tomato, chopped
- 1/4 cup red onion, chopped
- juice of 1/2 a lime
- 1 tablespoon olive oil
- 1/2 tablespoon cilantro, chopped + more for garnish
- salt and pepper, to taste
- 1 avocado
In a small bowl, combine the lime juice, olive oil, and cilantro.
Pour the marinade over black bean mixture. Season with salt and pepper as needed. Refrigerate salsa at least 30 minutes before serving.
Cut the avocado in half. With the skin on, dice small squares within each half so it will be easy to scoop out avocado pieces with each bite of salsa.
This salsa was delicious, especially paired with the seasoned avocado. I didn't try it with tortilla chips but I know it would be amazing with that salty crispy touch from the chips too.
Or served atop some grilled chicken or fish. Basically, I see so many things for this black bean salsa!! It's got a bright future ahead of it :)
Check out my past Secret Recipe Club posts!
Linking up here.
Peace, and bacon grease!