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: - Old India Coriander Leaves; Black Beans 1 Kg Feijao Preto, Black Beans 1Kg; 400G Casa Marrazzo Peeled Organic Tomatoes, 400G; 2 Per Pack Natoora White Onions; 199G La Costena Sliced Green Jalapeno Peppers, 199G; 100 G Jumbo Garlic 100g; 600 Ml Bristol Syrup Co Lime Juice, 600Ml; 1Pc Avacado 1pc

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

- Old India Coriander Leaves
Black Beans 1 Kg Feijao Preto, Black Beans 1Kg
400G Casa Marrazzo Peeled Organic Tomatoes, 400G
2 Per Pack Natoora White Onions
199G La Costena Sliced Green Jalapeno Peppers, 199G
100 G Jumbo Garlic 100g
600 Ml Bristol Syrup Co Lime Juice, 600Ml
1Pc Avacado 1pc

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 lime 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.