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Texas Black Bean Salsa


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Rate this recipe 4.4/5 (15 Votes)


  • 2 15-oz. cans of black beans, rinsed and drained
  • 1 15-oz. can of whole kernel corn, drained
  • 2 medium-size tomatoes, finely diced
  • 4 scallions, minced
  • 1 bell pepper, red or yellow, diced
  • 1 cucumber, skin on, diced
  • 2 stalks celery, finely diced
  • 1 large or 2 medium avocados, diced
  • 1 T oil
  • 1 tsp. salt
  • 4 T cilantro
  • Juice of 2 limes
  • 1 tsp. lemon pepper


Adapted from


Step 1

Combine all ingredients in a bowl and toss to mis well. Chill for at least 1 hour; overnight is best. Serve with tortilla chips, or as a side salad.


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