This salsa is very healthy and can be made within 15 minutes (excluding the soaking and cooking time of beans). Every ingredient in this dish balances the taste very well. Do give it a try if you are a mexican food lover!!
- Avocado (medium ripe)- 1
- Black bean*- 3/4 cup
- Tomato, medium sized- 1/2
- Onion, finely chopped- 1/4 cup
- Jalapeño- To taste
- Cilantro (coriander leaves)- 7-8 sprigs
- Lemon juice- To taste
- Salt- To taste
*You can also use canned black beans. I always prefer to use the dried ones as I can control the amount of salt going into it.
Wash and soak the black beans in water for 1-2 hours (you can as well soak it in hot water for half an hour to speeden up the process). Then cook them in a pressure cooker with enough water and salt, for one whistle. Once cooled, drain the beans. The cooked beans should be cooked yet firm.
Next step is to chop the avocado (cutting of avocado has to be done at last as it turns black due to oxidization. If you still need to cut ahead then sprinkle little lemon juice.This will avoid blackening to certain extent). To choose avocado the things you should consider- It should be somewhat black in color and when pressed softly it should spring back. Now cut avocado along its length as shown below-
Then discard the big seed. Once done, take one of the piece and start cutting it by drawing the horizontal and vertical strips as shown below. Care should be taken that the knife should remain within the avocado skin. It can hurt your hand if it comes out of skin.
Then scoop out the avocado cubes using a spoon into the bowl containing black beans.
Now add the chopped onion, tomato, jalapeño and cilantro into the same bowl.
Squeeze fresh lemon juice and salt. Mix well. Black bean- Avocado Salsa is ready!!
Serve it immediately along with corn chips or eat it as it is. Above measurement serves 2-3 people.