Avocado and black eye bean salsa

Avocado and black eye bean salsa


61 people made this

About this recipe: 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.


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

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 (1)


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

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