This vegan black bean salsa recipe with avocado is… the perfect answer for “lunch?” A crowd-pleasing homemade addition to a potluck. An awesome topping to a baked sweet potato. A delicious filling for a tortilla wrap. A tasty topping to a Southwestern-themed green salad. Over and over, this recipe is my go-to, whether it is the meal, a snack, or a condiment. It’s all delicious!
This black bean salsa recipe is fresh, very easy to make, and uses simple ingredients. Its hearty, loaded with protein and fiber from the black beans, healthy fats from avocados, and full of delicious flavor.
For a variation, add in a bit of chipotle peppers in adobo sauce (to your taste!) in place of the jalapeño. It’ll bring a smoky dimension. Otherwise, try not to make this easy black bean salsa disappear, and marvel at how simple it was to make!
Black Bean Salsa with Avocado
¼ cup lime juice
1 Tbsp apple cider vinegar
2 Tbsp olive oil
1 tsp ground cumin
½ tsp garlic powder
Hot sauce, to taste (I added 2 tsp)
Salt, to taste
1 15.5 ounce can of black beans, drained and rinsed
1 ½ cup cherry tomatoes, chopped into small pieces
1 small red pepper, chopped into small pieces
1 avocado, diced
2-3 scallions, thinly sliced
½ cup cilantro, finely chopped
½-1 jalapeño, finely chopped (remove the seeds before chopping, if sensitive to heat and/or use less jalapeño)
1. In a large mixing bowl, whisk together lime juice, apple cider vinegar, olive oil, cumin, garlic powder and hot sauce.
2. Add all the remaining ingredients listed in the recipe to the large mixing bowl, and gently stir together. Taste, and adjust seasonings (more hot sauce? More salt?). Serve immediately.