Black Bean Avocado Salsa

So I’ve been vegetarian for the past six years and I’ve finally decided to share my recipes on my blog! As expected, it has been a bit of a challenge to ensure that my diet remains balanced without meat, but it hasn’t been impossible. With creativity and a little research, going vegetarian can be both simple and incredibly healthy. The recipe below is perfect for a vegetarian meal since it has both protein from the black beans and health fat from the avocados, not to mention the host of other nutritious ingredients.


  • 1/2 a large avocado
  • 1 can of black beans
  • 1 cup of frozen corn kernels
  • 2 tomatoes with the seeds removed
  • 1/2 a large red onion
  • 5 leaves of chadon beni / flat leaf cilantro
  • 2 cloves crushed garlic
  • 2 pimento peppers (optional)
  • 2 limes, juiced
  • salt and pepper to taste


  1. Boil frozen corn to for about 5 minutes then drain and set aside to cool.
  1. Drain all liquid from can of beans and set aside.
  1. Cut tomatoes into halves and remove seeds, then dice.
  1. Dice onion, avocado, pimento (if using) and finely chop chadon beni/cilantro.
  1. In a large bowl add beans, corn, avocado, onion, tomatoes and chadon beni.
  1. Crush garlic into the bowl and squeeze lime juice over.
  1. Add salt and pepper and mix sparingly so the avocado isn’t crushed
  1.  Enjoy cold by itself or as a side dish.

Whether you’re vegetarian or not, I hope you all love this recipe as much as I do! Please send pictures via my social media if you try the recipe or leave a comment telling me what you thought! Happy cooking!

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