Tex-mex salsa
1
Points®
Total time: 15 min • Prep: 15 min • Cook: 0 min • Serves: 18 • Difficulty: Easy
Entertaining this season will be taken to the next level with this Mexican dip! Enjoy with crackers and vegie sticks.
Ingredients
Canned red kidney beans, rinsed, drained
1 can(s), (1 x 400g can)
Avocado
1 small, finely chopped
Red onion
1 small, finely chopped
Jalapenos
1 tbs, chopped, plus extra to serve
Tomato(es)
2 medium, seeded and finely chopped
Fresh coriander
¼ cup(s), finely chopped
Lime juice
1 tbs
Olive oil
1 tbs
Ground cumin
1 tsp
Ground coriander
1 tsp
Lime(s)
1 medium, cut into wedges to serve
Instructions
1
Place kidney beans in a large bowl and coarsely mash with a fork. Add avocado, onion, jalapeno, tomatoes and coriander, and stir to combine.
2
Combine lime juice, olive oil, cumin and coriander in a small bowl.
3
Add to bean mixture and stir to combine. Season with salt and pepper. Serve with extra jalapeno chillies and lime cheeks.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.