Black Bean, Pomegranate and Avocado Salsa
This Black Bean, Pomegranate and Avocado Salsa is vibrant, refreshing, and packed with flavor! Perfect for dipping or topping your favorite dishes.
Servings: 4 servings
Ingredients
- 1 can black beans (15 oz), rinsed and drained
- 2 cups pomegranate arils fresh
- 1 small jalapeño minced, seeds removed
- 1/4 cup red onion chopped
- 1/4 cup cilantro freshly chopped
- 1 large avocado diced
- 2 tablespoons fresh lime juice
- to taste salt
- to taste freshly ground black pepper
- tortilla chips for serving and dipping
Instructions
Make Black Bean, Pomegranate and Avocado Salsa: A Simple Method
- Start by rinsing and draining the black beans. Chop the red onion, jalapeño, and cilantro, and dice the avocado. Make sure to remove the seeds from the jalapeño to control the spice level.
- In a large mixing bowl, combine the black beans, pomegranate arils, minced jalapeño, chopped red onion, and cilantro.
- Gently fold in the diced avocado, being careful not to mash it too much. Drizzle the fresh lime juice over the top.
- Sprinkle with salt and freshly ground black pepper. Mix everything together gently to combine all the flavors.
- Transfer to a serving bowl and enjoy with your favorite tortilla chips. If you’re not serving it right away, consider covering it with plastic wrap to minimize browning of the avocado.
Equipment
- Mixing Bowl
- Cutting Board
- Knife
- Measuring Cups and Spoons
- Spoon
Notes
- For a twist, substitute black beans with chickpeas or kidney beans.
- Replace pomegranate arils with diced mango or peach for sweetness.
- Add a pinch of chili powder or cayenne pepper for extra heat.
- Store salsa in an airtight container in the refrigerator and add extra lime juice to slow avocado browning.
- Best served fresh; reheating is not recommended due to avocado texture.