Vegan Southwestern Bean Salsa Recipe

Name: Vegan Southwestern Bean Salsa
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 1 Bunch Coriander Leaves (Kotthambari); 500 G Preserved Dried Salted Black Beans; 500 g Pluckk Organic Hybrid Tomatoes; 500 g Organically Grown White Onion; 100 g Jalapeno; 100 g Garlic - Single Clove; 120 g Avocado - Tanzania; 250 ml Dabur Hommade Lemon Juice (Bottle)

Mexican cuisine · 360 calories

About this recipe

This vibrant, no-cook salsa combines creamy avocado, hearty black beans, and fresh vegetables for a satisfying vegan dinner solution. Perfect for dipping or as a topping for tacos and bowls.

Ingredients

1 Bunch Coriander Leaves (Kotthambari)
500 G Preserved Dried Salted Black Beans
500 g Pluckk Organic Hybrid Tomatoes
500 g Organically Grown White Onion
100 g Jalapeno
100 g Garlic - Single Clove
120 g Avocado - Tanzania
250 ml Dabur Hommade Lemon Juice (Bottle)

Instructions

1. In a medium bowl, combine 1 cup black beans, 2 diced tomatoes, 1/2 cup finely chopped white onion, 1 minced jalapeño pepper, 1 clove minced garlic, 1/4 cup lemon juice, and 2 tablespoons chopped coriander leaves.
2. Mix the ingredients thoroughly to ensure the flavors are evenly distributed.
3. Cover the bowl and chill the salsa in the refrigerator for at least 4 hours or overnight to allow the flavors to meld.
4. Just before serving, dice 1 avocado and gently fold it into the chilled salsa mixture.
5. Serve the salsa as a dip with tortilla chips or as a topping for tacos, burrito bowls, or salads.