Bean & Avocado Salsa


  • 2 cups chopped and seeded tomato
  • 1 cup diced and peeled avocado
  • 1/2 cup chopped red onion
  • 2 Tbsp chopped fresh coriander
  • 2 Tbsp fresh lime juice
  • 1 tsp finely chopped seeded jalapeño pepper
  • 1/8 tsp salt
  • 425g can black beans, rinsed and drained
  • Lime wedges (optional)


Combine first 8 ingredients in a medium bowl; toss gently.
Cover and chill 30 minutes before serving.
Garnish with lime wedges, if desired.

Recipe tip:

This salsa is best if prepared an hour before serving.

Avocado storage tip:

Ripe avocados can be stored in a refrigerator or freezer for later.