SALSA****Black Bean, Corn & Avocado Salsa/Salad

By Unblond1

Great for both as a salsa or a salad. I've served it in flour tortillas with Lime-Jalapeno Chicken and yogurt crema. I've added a chopped mango to it and served it as a salad.

Ingredients

• DRESSING:
• 1 cup black beans, rinsed and drained (thawed if frozen)
• 12 mixed cherry tomatoes, halved
• 1 clove garlic, minced
• 1/2 medium red or yellow pepper, diced
• 1 large or 2 small jalapeno peppers, seeded and minced or thinly sliced
• 2 green onions, minced
• 1/4 red onion, diced 1/4"
• 1 cup frozen corn, thawed
• 1 medium ripe but firm avocado, diced
• 2 tablespoons each chopped fresh cilantro and Italian parsley
• 100 grams light feta, diced
• 1/2 teaspoon ground cumin
• 1 teaspoon chili powder
• pinch of dried oregano
• 2 tablespoons extra virgin olive oil
• 2 teaspoons red wine vinegar
• 1 teaspoon liquid honey
• grated zest and juice of 1 or 2 limes
• Maldon salt and freshly ground pepper

Preparation

Step 1

* Combine dressing ingredients and whisk to blend. Add all remaining ingredients and toss lightly to mix. Taste and adjust seasoning, if necessary.

* Cover and refrigerate for at least several hours and up to a day before serving - to allow flavours to blend. Will keep for 3 - 5 days refrigerated.

* Serve with taco chips or pita chips or with chicken strips in a tortilla or with Actifry Taco Chicken cubes or as a side salsa.

Nutrition Facts - 6 Servings

Calories 177.1
Total Fat 9.4 g
Saturated Fat 1.3 g
Polyunsaturated Fat 1.2 g
Monounsaturated Fat 6.2 g
Cholesterol 0.0 mg
Sodium 18.6 mg
Potassium 454.3 mg
Total Carbohydrate 19.5 g
Dietary Fiber 5.7 g
Sugars 4.0 g
Protein 4.5 g

WITH OPTIONAL FETA - 6 servings

Calories 210.5
Total Fat 11.6 g
Saturated Fat 2.7 g
Polyunsaturated Fat 1.2 g
Monounsaturated Fat 6.2 g
Cholesterol 8.3 mg
Sodium 313.0 mg
Potassium 454.3 mg
Total Carbohydrate 19.5 g
Dietary Fiber 5.7 g
Sugars 4.0 g
Protein 8.4 g