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Kalyn's Kitchen

Tomatillo and Black Bean Salsa with Avocado, Lime, and Cilantro

Tomatillo and Black Bean Salsa with Avocado, Lime, and Cilantro is delicious and easy to make, and if you’re growing tomatillos this is a fun way to use them.

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Tomatillo and Black Bean Salsa with Avocado, Lime, and Cilantro found on KalynsKitchen.com

This year I planted tomatillos in my garden, and although I vaguely remember growing them once before, it’s definitely a plant I’m not very familiar with. For a month now my plants have been loaded with tomatillos, but I had no idea how to tell when they were ready to pick. Then I figured out (duh!) that when they fill out the papery husk or split it open, they’re ready.

If you haven’t eaten tomatillos, some people compare them to green tomatoes, although I think there’s definitely a more tart, citrus flavor to tomatillos. They’re an essential ingredient in many Mexican dishes, especially Chile Verde, which is one dish I had in mind when I planted them. I haven’t made that yet, but this salsa with tomatillos, black beans, avocado, lime, and cilantro was a good way to put a few of the tomatillos to use.

I served this as a sauce for Wild Salmon Roasted in Olive Oil but you could eat it with chips or as a side dish too. Tomatillos also come in a can, but I would probably look for fresh tomatillos to make the salsa.

Here’s an example of some tomatillos that are definitely ready to use You can also pick them when the papery husk feels full, even if they haven’t started to split open.

I cut the tomatillos in crosswise slices, then lenghtwise slices, then chopped those to get same-size pieces for the salsa.

Tomatillo and Black Bean Salsa

More Ideas for Tomatillos:

Tomatillo Salsa with Roasted Green Chiles, Cilantro, and Lime ~ Kalyn’s Kitchen
Tomatillo Salsa Verde ~ Simply Recipes
Cafe Rio Style Creamy Tomatillo Salad Dressing ~ Kalyn’s Kitchen

Tomatillo and Black Bean Salsa with Avocado, Lime, and Cilantro

Tomatillo and Black Bean Salsa with Avocado, Lime, and Cilantro is delicious and easy to make.

Ingredients:

  • 1 avocado, diced into small pieces
  • 1 T + 2 T fresh lime juice
  • 1/2 tsp. salt (I used Vege-Sal)
  • 1 can black beans, rinsed well
  • 1 cup chopped fresh tomatillos
  • 1 cup chopped cilantro (use more or less to taste)
  • 1 tsp. Green Tabasco sauce (or other hot sauce of your choice)
  • 1 T olive oil

Directions:

  1. Put black beans into a colander places in the sink and rinse with cold water until no more foam appears.
  2. Let beans drain while you prep other ingredients, then blot dry with a paper towel if they still look wet.
  3. Peel avocado and cut into small pieces.
  4. Put avocado pieces in plastic bowl and toss with 1 T lime juice and salt (I used Vege-Sal).
  5. Add chopped tomatillos, chopped cilantro, drained beans, 2 T lime juice,  Green Tabasco sauce, and olive oil.
  6. Toss together.
  7. If possible, let salsa sit at room temperature for 30 minutes to an hour before serving.

Notes:

Recipe created by Kalyn.

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This is a good side dish for any low-glycemic, including any phase of the South Beach Diet. the black beans probably make it too high in carb for low-carb diets.

Find More Recipes Like This One:
Use the Diet Type Index to find recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

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    32 Comments on “Tomatillo and Black Bean Salsa with Avocado, Lime, and Cilantro”

  1. Pingback: Nectarine and coriander leaf salsa with seared tuna steaks - Cooksister | Food, Travel, Photography

  2. Pingback: Chipotle Black Bean Corn Salsa | Cooking On The Ranch

  3. Hi, I find this recipe very delicious I think I'll include this in my compilation other than my own canning salsa recipes. All the best!

  4. Sam have fun with your tomatillos. They are very prolific, so you should have plenty to experiment with!

  5. I am growing tomatillos for the first time with the intention of using them to make chutney. The climate in Portugal is perfect for them and mine seem to be doing very well.

  6. This salsa recipe rocks, especially when it is partnered with fish like wild salmon. I will surely try to make this at home as well as recommend it at Homemade-Salsa-Recipes.com

  7. I’ve learned I really like tomatillos and I was wondering what other types of dishes I could make with them besides salsa verde. Now I know. This looks wonderful!

  8. we have tons of tomatillos. jai just made a huge batch of salsa but tis is another thing we’d love to try. thanks for the recipe.

  9. We really struggle to get tomatillos here in the UK, but I imagine I could try growing my own? Just worried the summer won’t get hot enough over here for them! I do love the taste though – they are so fresh and wonderful in a salsa. Love yours with the black beans 🙂

  10. I would like to try growing some tomatillos. I love them. This recipe looks perfect!

  11. raw tomatillos – never had them raw. but based on your other salsas i’ve tried i am sure this is going to be a winner. i just wish we got tomatillos as readily as they are available in the US!

  12. It seams to have a good taste !
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