Simple Way to Chicken And Black Bean Empanadas

Black Bean Avocado Salsa

Try this easy black bean baked empanada and spanish rice recipe.

Recipe Summary Black Bean Avocado Salsa

This has to be my favorite summer salsa. It's colorful and fresh tasting. It makes a bunch, so invite some friends over. I like to take the lime after it's been juiced and rub down the bowl I will be serving the salsa in. I also rub the lime on the plastic wrap this will help keep the avocados from turning brown. Don't forget the tortilla chips!

Ingredients | Chicken And Black Bean Empanadas

1 (15 ounce) can black beans (such as Bush's®), rinsed and drained

1 (11 ounce) can whole kernel sweet corn, drained

4 roma (plum) tomatoes, seeded and chopped

1 small red bell pepper, diced

1 jalapeno pepper, seeded and minced

⅓ cup chopped fresh cilantro

¼ cup diced red onion

¼ cup fresh lime juice

2 tablespoons red wine vinegar

1 teaspoon salt

½ teaspoon ground black pepper

2 avocados, diced

Directions

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.

Info | Chicken And Black Bean Empanadas

prep: 15 mins additional: 2 hrs total: 2 hrs 15 mins Servings: 10 Yield: 10 servings

TAG : Black Bean Avocado Salsa

Appetizers and Snacks, Dips and Spreads Recipes, Salsa Recipes, Corn Salsa Recipes,