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Salsa de Frijol Negro y Aguacate

Black Bean and Avocado Salsa 
Make this sauce whenyou have leftover black beans or use canned black beans. For the bestappearance, the beans should be tender and cooked through, but not mushy. Tomaintain color and texture, add the avocado last.
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Ingredients

Makes about 3 cups

  • 2 cups cooked drained and rinsed black beans or 1 (15-ounce) can, drained and rinsed
  • 2 tablespoons finely chopped red or white onion
  • 2 serrano chiles minced with seeds
  • 1 small tomato seeded and finely chopped
  • 1 tablespoon olive oil
  • 1 tablespoon fresh lime juice
  • 1 ⁄2 teaspoon salt or to taste
  • 1 avocado Hass variety preferred, neatly diced (1⁄4 inch)
  • 2 tablespoons chopped cilantro

Instructions

  • In a bowl, mix all of the ingredients, except the avocado and cilantro.
  • Shortly before serving, gently stir in the avocado and cilantro.
  • Adjust seasoning.

Notes & Wine Advice

Serve with tortilla chips, seafood, or grilled chicken.
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Course; Sauce
Cuisine; Mexican