Recipe by Mom (modified slightly by Vegan Recipes and Vibes @veganrecipesandvibes)
Yield: 12 servings | Prep time: 20 minutes | Cook time: 0 minutes | Total time: 20 minutes
Tired of boring old red salsa? Try this flavorful vegan corn, bean, avocado salsa instead! The flavors of the veggies paired with the olive oil dressing are light and refreshing. This is an awesome vegan bean salsa that can be used on top of tacos, green salads, rice bowls, wraps, or just plain old tortilla chips. This has become a requested appetizer for many family get-togethers, and you can usually find a bowl of this in our fridge during the summer. Try it for yourself and leave a comment below if you think it's as delicious as it looks in the picture! :)
1 can (12 oz) black beans
1 can (12 oz) corn
1 green bell pepper, diced
1/4 cup red onion, finely diced
2 scallions, chopped
2 avocados, diced
1 large handful of cilantro, chopped
2 cloves of garlic, minced
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
1 tbsp sugar
1 tbsp lime juice
1 tbsp lemon juice
1/4 tsp chili powder
1/4 tsp cumin
1/4 tsp black pepper
1/2 tsp salt
Prep your veggies: chop the pepper, onion, cilantro, garlic, and rinse the beans and corn.
In a large mixing bowl, gently combine all of the ingredients for the salsa except for the avocado.
In a separate mixing bowl, combine all the ingredients for the dressing.
Pour the dressing over the veggies and gently mix until everything is covered.
Lastly, gently add in the diced avocado.
Let it rest in the refrigerator for an hour before enjoying so the flavors can come together. Or if you're impatient, you can enjoy it immediately.
Tips and Tricks:
If you make this ahead of time, add in everything except for the avocado. Add the avocado in right before you're ready to enjoy it. The citrus from the lemon and lime will help the avocado stay green longer, but it will start to turn brown after about 24 hours.
This gets better the longer it sits since the flavors have time to meld. Of course it's delicious immediately, but I'd recommend to make this in the morning if you're planning on having it for lunch or dinner.
Nutrition & Servings: (calculated by MyFitnessPal)
Servings: yields about 6 cups / 12 servings (1/2 cup per serving)
Total Fat: 9g
^ Nutrition facts include the ingredients listed above. Nutrition facts may change slightly if different quantities of ingredients are used or added.