Avocado and White Bean Salsa


Appetizers Salads Sides Vegetarian

White bean salad with diced onions, tomatoes and cilantro and topped with avocado

This is a bright, flavorful twist on fresh salsa. Any white bean would work here (black beans would be good, too!). Serve it with chips for dipping, or with grilled seafood for a main course.

  • 1 cup cooked, drained Rancho Gordo Alubia Blanca beans, or other white beans
  • 2 firm ripe avocados, peeled and diced
  • 2 fresh, preferably vine-ripened, tomatoes, diced small
  • 1 red onion, diced
  • 4 tablespoons fresh lime juice
  • 1 tablespoon chopped fresh cilantro, or to taste
  • 1/2 teaspoon salt, or to taste
  • Thick tortilla chips for serving (optional)
Makes 4 to 6 appetizer servings

In a serving bowl, gently stir together all of the ingredients. Cover and allow flavors to blend for at least an hour.

Serve with chips, if desired.

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