There is something irresistibly fresh and vibrant about the Avocado Black Bean Salsa Recipe that makes it an absolute standout in any meal spread. This lively salsa not only bursts with colorful ingredients but also combines creamy avocado, tender black beans, and tangy pickled onions for a dish that’s bursting with texture and flavor. Whether you’re dipping chips, topping grilled proteins, or spicing up your tacos, this salsa is a quick, delicious way to bring a nutritious, satisfying crunch to your table.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity. Each ingredient is carefully chosen to contribute a unique texture, color, or flavor element that makes the salsa truly shine. These easy-to-find essentials come together effortlessly to create a dish that’s both refreshing and filling.
- 1 14oz can black beans: Provides hearty texture and protein to keep things satisfying.
- 1 avocado, diced: Brings creamy richness that balances the acidity beautifully.
- 1/4 cup chopped cilantro: Adds a bright, herbal freshness that lifts the salsa.
- 1/4 cup quick pickled red onions, chopped: Offers a tangy zing and vibrant color contrast.
- 1 tablespoon olive oil: Helps meld all the flavors together while adding a smooth mouthfeel.
- 1 tablespoon white vinegar: Adds subtle acidity that perks up the salsa.
- 1/2 teaspoon kosher or sea salt: Enhances all the natural flavors without overpowering them.
How to Make Avocado Black Bean Salsa Recipe
Step 1: Combine Ingredients
Start by simply mixing the drained and rinsed black beans with diced avocado, chopped cilantro, and the quick pickled red onions in a large bowl. This creates a wonderful base that’s fresh and colorful.
Step 2: Add the Dressing
Drizzle the olive oil and white vinegar over the mixture. Sprinkle the kosher salt to taste and gently fold everything together. This step blends the flavors perfectly while ensuring the avocado stays creamy and well-coated.
Step 3: Serve Immediately
This Avocado Black Bean Salsa Recipe shines best when served fresh. The vibrant flavors and contrasting textures are at their peak before the avocado begins to lose its bright green hue.
How to Serve Avocado Black Bean Salsa Recipe
Garnishes
A sprinkle of extra chopped cilantro or a few crumbled cotija cheese flakes on top adds a subtle finish that elevates the salsa’s look and taste just before serving.
Side Dishes
This salsa pairs beautifully alongside grilled chicken or fish, adding a fresh and zesty counterpoint, or it can brighten up a simple bowl of rice and beans for a hearty vegetarian option.
Creative Ways to Present
Try spooning this salsa into a hollowed-out bell pepper or serve it atop crunchy tostadas for a playful and festive presentation that invites everyone to dig in.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, cover the salsa tightly with plastic wrap directly on the surface to prevent the avocado from browning. Because of the avocado, it’s best enjoyed within a few hours of making.
Freezing
Freezing isn’t recommended for this Avocado Black Bean Salsa Recipe since the avocado’s creamy texture and fresh crunch will not hold up after thawing.
Reheating
Since this salsa is meant to be a cool, fresh dish, reheating is not advisable. Instead, stir the salsa gently before serving again if it has been refrigerated.
FAQs
Can I use fresh beans instead of canned black beans?
Absolutely! Freshly cooked black beans work wonderfully in this salsa and you can adjust the texture to your preference. Just be sure they are cooled before mixing.
What can I substitute for quick pickled red onions?
If you don’t have quick pickled onions, thinly sliced red onions soaked in vinegar for 10-15 minutes will provide a similar tangy crunch.
How do I keep the avocado from browning?
To minimize browning, stir the salsa carefully and cover the surface tightly with plastic wrap. Adding a little extra vinegar helps slow down oxidation too.
Is this salsa spicy?
This Avocado Black Bean Salsa Recipe is naturally mild, but you can easily add diced jalapeños or a pinch of chili flakes to give it the kick you want.
Can this salsa be made vegan?
Definitely! All ingredients in this recipe are naturally vegan, making it a fantastic option for plant-based diets without any changes needed.
Final Thoughts
Once you try this Avocado Black Bean Salsa Recipe, you’ll wonder why you didn’t make it sooner. It’s fresh, easy, and so versatile that it effortlessly elevates any meal or snack. Give it a whirl and enjoy that perfect burst of flavor in every bite!
Print
Avocado Black Bean Salsa Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Salsa
- Method: No-Cook
- Cuisine: Mexican
- Diet: Gluten Free
Description
A refreshing and easy-to-make Avocado Black Bean Salsa perfect for serving with chips, as a topping for proteins, tacos, or burritos. This no-cook recipe combines creamy avocado, protein-packed black beans, tangy pickled onions, and fresh cilantro for a delicious, healthy snack or side dish.
Ingredients
Ingredients
- 1 14oz can black beans, drained and rinsed
- 1 avocado, diced
- 1/4 cup chopped cilantro
- 1/4 cup quick pickled red onions, chopped
- 1 tablespoon olive oil
- 1 tablespoon white vinegar
- 1/2 teaspoon kosher or sea salt
Instructions
- Mix Ingredients: Combine the black beans, diced avocado, chopped cilantro, quick pickled red onions, olive oil, white vinegar, and salt in a bowl. Stir gently to evenly mix all ingredients without mashing the avocado.
- Serve or Store: Serve immediately with tortilla chips, or use as a topping on your favorite protein, tacos, or burritos. To store, cover the salsa tightly with cling wrap to minimize avocado browning. Keep refrigerated and consume within several hours as it does not keep well overnight.
Notes
- Use ripe but firm avocado to prevent mushiness.
- Quick pickled red onions add a nice tang but can be substituted with fresh onions if desired.
- Serve immediately for best freshness and texture.
- Cover tightly with plastic wrap touching the salsa surface to prevent browning.
- This salsa is best consumed within a few hours.
