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Avocado Salsa

4.6 out of 5 stars | 8 ratings
Avocado Salsa

Nutrition Facts

Avocado Salsa
CaloriesCalories
108 Per Serving
ProteinProtein
3g Per Serving
FiberFiber
4g Per Serving

Ingredients

Servings   16  

  • 16 6-inch corn tortillas, each cut into 6 wedges
  • 1/8 tsp salt and 1/8 tsp salt and 1/4 tsp salt (divided use)
  • 1/2 can no-salt-added black beans (rinsed, drained)
  • 1 medium cucumber (peeled, seeded, finely chopped)
  • 1 small green bell pepper (finely chopped)
  • 1 medium rib of celery (finely chopped)
  • 2-3 tablespoon snipped, fresh cilantro
  • 2 tablespoon fresh lime juice
  • 1/8 teaspoon crushed red pepper flakes
  • 2 medium avocados (diced)

Directions

Tip: Click on step to mark as complete.

  1. Preheat the oven to 350°F.
  2. On a large baking sheet, arrange half the tortilla wedges in a single layer. Bake for 10 minutes, or until lightly golden. Sprinkle with 1/8 teaspoon salt. Transfer to a serving bowl. Repeat with the remaining tortilla wedges and the remaining 1/8 teaspoon salt.
  3. Meanwhile, in a medium serving bowl, stir together the beans, cucumber, bell pepper, celery, cilantro, lime juice, the final 1/4 teaspoon salt and red pepper flakes. Using a rubber scraper, gently fold in the avocados. Serve with the tortilla wedges.

Tip: Serving size 1/4 cup salsa and 6 chips

This recipe is reprinted with permission from Recetas saludables para su corazón/Heart-Healthy Recipes, Copyright © 2013 by the American Heart Association. Published by Krames StayWell, LLC. Look for Recetas saludables para su corazón/Heart-Healthy Recipes at ShopHeart.org.

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