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.

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