Now that Spring has finally sprung, I have been looking to liven up my weekly meals with fair that is a little more fresh and light than the usual hearty winter dish. I find myself drawn to raw fruits and vegetables, fresh herbs, and a little zest to wake up the taste buds. That’s why today I’d like to share with you a simple recipe for “Avocado, Bean, and Corn Salsa.”
This salsa recipe is great as an appetizer, side, or to top your favorite main dish!
Did you know avocados contain nearly 20 vitamins, minerals and mono- and polyunsaturated good fats? And, since one-fifth of an avocado, a typical serving, has only 50 calories, using avocados in this lively salsa is a great way to add some healthy fats to your diet, while keeping this dish “low-cal.”
What You’ll Need:
- 1/4 cup store-bought vinaigrette
- 1/4 cup (about 3) thinly sliced scallions (green onions)
- 2 tablespoons chopped cilantro or parsley
- 1 teaspoon grated lime peel
- 2 tablespoons lime juice
- 1/4 teaspoon salt
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup freshly cooked or frozen corn, thawed
- 1/4 cup diced red bell pepper
- 1 fully ripened avocado, halved, pitted, peeled, and diced
- In a large bowl, whisk together salad dressing, scallions, cilantro, lime peel and juice, and salt.
- Add beans, corn, and pepper; toss to coat.
- Add avocados; toss gently.
- Serve with your favorite multi-gran tortilla chips, fresh vegetable strips, on top of a bed of lettuce as a salad, or even to top cooked chicken or fish as your main dish
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By Rita Larsen, RD, CD; Elite Sports Clubs Nutrition Educator & Diet Counselor