Avocado and black eye bean salsa

    (72)
    1 hour 20 min

    A wonderful salsa, to be eaten along with a meal or used a dip. This salsa is made with avocados, tomatoes, sweetcorn, black eye beans, coriander and seasoning.


    64 people made this

    Ingredients
    Serves: 12 

    • 2 ripe avocados, diced
    • 4 spring onions, chopped
    • 25g fresh coriander, chopped
    • 2 plum tomatoes, chopped
    • 1 (340g) tin sweetcorn, drained
    • 1 (410g) tin black eye beans, rinsed and drained
    • 4 tablespoons red wine vinegar
    • 4 tablespoons olive oil
    • 1 teaspoon ground cumin
    • 1/2 teaspoon finely chopped garlic
    • salt and black pepper to taste

    Method
    Prep:20min  ›  Extra time:1hr chilling  ›  Ready in:1hr20min 

    1. Lightly mix together avocados, spring onion, coriander, tomatoes, sweetcorn and black eye beans in a salad bowl until well combined.
    2. Whisk together red wine vinegar, olive oil, cumin and garlic in a bowl and pour over the salad. Season to taste with salt and pepper and lightly toss the salad again. Chill for 1 hour before serving, to blend the flavours.

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    Reviews & ratings
    Average global rating:
    (72)

    Reviews in English (53)

    pieppiep
    0

    I'm not a big fan of avocado, but this bean salad was really delicious. I used black beans instead of black eye beans, and only used half the amount of avocado given in the recipe, but it turned out very nice indeed - and was even tastier the next day!  -  10 Jun 2012

    by
    20

    I could not stop eating this - it was SO good! Left out the green onions due to personal taste and cut the amount of oil to make it a little healthier. I've never heard of "shoepeg" corn before and I found it with the other regular canned corn. I think using regular yellow corn would change the taste so find shoepeg if possible! This might be my new "go-to" party appetizer. LOVED it!!!! Thanks for sharing!  -  02 Jan 2011  (Review from Allrecipes US | Canada)

    by
    17

    This was very good. I couldn't find black eyed peas, so I substituted black beans. I'll definitely make it again, but next time I'll spice it up with with some jalapenos or chili peppers to add some heat for us.  -  25 Jun 2010  (Review from Allrecipes US | Canada)

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