Time 15m Yield 4 servings Number Of Ingredients 14 Steps:
Prepare a grill for medium-high heat. For the black bean salsa: Stir together the beans, cilantro, red onions, cumin, tomatoes, lime juice, bell peppers and jalapenos in a medium bowl until well incorporated. Season with salt and pepper. For the grilled avocado: Brush the cut sides of the avocados with olive oil and place on the grill cut-side down. Cook until charred, about 1 minute. Season with the chile powder and some salt and pepper. To serve, fill the cavity of each avocado with the salsa and serve with tortilla chips.
Time 20m Yield 4 servings Number Of Ingredients 15 Steps:
Preheat the grill over medium-high heat. Rub the shucked corn with olive oil and place onto the grill and cook until nicely charred on all sides, about 5 minutes per side. Allow to cool slightly prior to removing the kernels and transferring to a large bowl. Add the cherry tomatoes, avocados, black beans and onions to the grilled corn kernels. Mix together the 2 tablespoons olive oil, agave, cumin, garlic, lime juice, serrano, cayenne, and salt and black pepper to taste in a separate bowl. Whisk together, as you would to make a vinaigrette, and pour over the corn mixture. Mix together gently so everything is coated well, and then fold in the cilantro and scallions.
Number Of Ingredients 5 Steps:
Season avocado halves with salt and squeeze with lime. In a bowl, combine salsa and beans. Divide mixture between avocado halves.
Time 10m Yield 6 Number Of Ingredients 10 Steps:
Mix black beans, corn, cilantro, red onion, lime juice, oil, hot sauce, cumin, salt, and pepper together in a large bowl. Lightly toss in avocado immediately before serving to ensure it does not turn brown.
Time 20m Yield 4 Number Of Ingredients 11 Steps:
In 2-quart saucepan, mash beans slightly with potato masher. Stir in water, tomatoes, chipotle salsa and cumin. Heat to boiling over high heat; reduce heat. Cover; simmer 8 minutes, stirring occasionally. Uncover; simmer 2 minutes longer or until soup is slightly thickened. Meanwhile, in small bowl, gently toss avocado, lime peel, lime juice, cilantro and salt. Ladle 1 cup soup into each of 4 bowls. Top each serving with 1/4 cup avocado salsa. Garnish with sour cream.
Time 2h15m Yield 10 Number Of Ingredients 12 Steps:
Mix black beans, corn, tomatoes, red bell pepper, jalapeno pepper, cilantro, red onion, lime juice, vinegar, salt, and black pepper in a bowl; fold avocado into the mixture. Cover bowl with plastic wrap, putting it right on top of salsa; chill at least 2 hours.
More about “black bean avocado salsa recipes”
Time 15m Yield 1 batch Number Of Ingredients 9 Steps:
Mix all ingredients together and refrigerate over night. Stir and serve with tortilla chips.
