By Irene Hayton
This is a variation of the Fresh Tomato Salsa recipe. For more info about the health benefits of avocados, see the Health Tip for August 2009.
- 4 medium tomatoes, chopped
- ½ cup (50 ml) finely chopped red onion
- 1 jalapeño pepper, seeded and finely chopped (about 2 tablespoons/30 ml)
- ⅓ cup (75 ml) minced fresh cilantro
- 2 garlic cloves, minced or crushed
- 2 tablespoons (30 ml) fresh lime juice
- 1 teaspoon (5 ml) unprocessed sea salt
- 1½ cups (375 ml) cooked back beans, or a 14 oz (398 ml) can, rinsed and well-drained
- 1 avocado, peeled and cubed
Wear rubber or plastic gloves when handling the jalapeño pepper; removing the seeds makes the salsa less hot. You can drain some of the juice from the chopped tomatoes if you prefer.
Combine all the ingredients—except for the avocado—in a bowl and mix well. Cover and refrigerate for at least 30 minutes to allow the flavors to blend. Add the avocado just before serving, stirring gently to combine.
I like to add this salsa to cooked quinoa, either hot or cold, for a snack or light meal. Or serve with your favorite Mexican dishes.
