In a large bowl, combine the rinsed black beans, salsa, red pepper, onion (rinse the onion to get a milder onion flavor), garlic, lime juice, and jalapeño and corn (if used). Cut the avocado in half, remove the pit, and cube the flesh. Scoop out with a spoon and add to the bowl. Add the cilantro, cumin and coriander. Mix. If you prefer the chunks of avocado, leave them whole, however I find the salsa tastes better if you slightly mash the avocado (or use guacamole).
Let sit in the fridge for at least 30 minutes. Serve with tortilla chips or as a side dish.
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|Serving Size: 1 Serving (157g)|
|Recipe Makes: 12|
|Calories from Fat: 29 (19%)|
|Amt Per Serving||% DV|
|Total Fat 3.2g||4 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 135.8mg||5 %|
|Potassium 495.9mg||13 %|
|Total Carbohydrate 25.2g||7 %|
|Dietary Fiber 8.6g||35 %|
|Sugars, other 16.6g|
|Protein 7.8g||11 %|
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Calories per serving: 151
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