AVOCADO SALSA

This vegan dip is delicious paired with organic tortilla chips or on top of your favorite salad…and it’s ridiculously easy. Oh-snap! Plant-based and raw, it might just become your new go-to vegan snack. Filled with super healthy plant-based proteins and complementary herbs and veggies, this dip will fill you up like no other.


PREP TIME: 15m  |  TOTAL: 15m  |  YIELD: 12 SERVINGS


Easy texas caviar that is dairy free and gluten free. Enjoy as a dip or as a dressing on a salad. Slurp.

NOTES

As an alternative to the process involved with using dried beans (you know what I’m talking about), feel free to use canned beans and corn. 1 1/2 cups of cooked beans/corn is pretty much equivalent to a 15 ounce can of beans etc. If using canned beans or corn please be sure to thoroughly rinse them since they have been soaking in sodium-dense liquid for who knows how long! In this case you may also want to skip the added salt. 

INGREDIENTS

  • 1 1/2 cups black beans, cooked 
  • 1 1/2 cups cannellini beans, cooked  
  • 1 1/2 cups sweet corn, cooked 
  • 2 large avocados, cubed
  • 1 large red onion, diced
  • 1/3 cup cilantro, diced
  • 2 clumps green onions, chopped
  • 3 cups tomatoes, diced 
  • 1 1/2 teaspoons ground black pepper 
  • 3/4 teaspoon Himalayan salt
  • Juice from 4 medium limes

INSTRUCTIONS

  1. Combine all ingredients into a large bowl and mix thoroughly. 
  2. Serve with organic tortilla chips or however the heck you like!

 


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