PS Mexican Salsa

Chef: Jeannie Hudkins
Makes: 4 - 6 servings
Prep time: 10 minutes
Cook time: None





  • 1 tomato, coarsely chopped
  • 1 avocado, diced
  • 1 can black beans, rinsed and drained
  • ½ cup canned or frozen corn
  • 2 T chopped cilantro
  • 1 T chopped canned medium chili peppers (or use the whole 4 oz. can if using mild peppers)
  • Juice of 1 lime
  • 1 tsp. ground cumin
  • 4 - 5 drops hot pepper sauce


  1. In a large bowl, combine the tomato, avocado, beans, corn, cilantro, and peppers. 
  2. Stir in the lime juice, cumin, and hot pepper sauce.
  3. Set aside at room temperature for at least one hour.


  1. Enjoy this dip on crackers, as a pasta topping, or in a tortilla. 

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