This vegan black bean avocado salsa recipe is… the perfect answer for “lunch?” A crowd-pleasing dip for chips. An awesome topping to a baked sweet potato. A delicious filling for a tortilla wrap. A tasty topping to a Southwestern-themed salad. Over and over, this black beans and avocado recipe is my go-to, because it makes a delicious meal, snack, or condiment
This black bean salsa with avocado makes ~4 cups. It 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. If you mix it and it needs something, it’s probably salt, so just add a bit more.
It’s easy to adjust the heat. You can add as much (or as little) of either hot sauce or jalapeño to it. For a variation, add in a bit of chipotle peppers in adobo sauce (to your taste!) in place of the hot sauce and jalapeño. It’ll bring a pleasing smoky, spicy dimension.
Check out more UVK quick vegan recipes. And please enjoy this tasty black beans and avocado dip 💚
Black Bean Avocado Salsa
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 (I added ½ tsp)
15.25 ounce can of black beans, drained and rinsed (OR ~1½ cups cooked black beans)
1 ½ cup small dice cherry tomatoes
½ cup small dice red bell pepper
1 small avocado, small diced
2 scallions, thinly sliced
½ cup finely chopped cilantro
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 the black bean salsa, and adjust seasonings (more hot sauce? More salt?). Serve immediately.