This festive salsa courtesy of Two Peas and Their Pod is just as pretty as it is good for you. Bummer alert: it’s best eaten the day it’s made.

Black Bean + Pomegranate + Avocado Salsa
recipe + photo courtesy of Two Peas And Their Pod.

Black Bean + Pomegranate + Avocado Salsa

What You Need:

  • 1 15 oz can black beans, rinsed and drained
  • 2 cups pomegranate arils (that’s a fancy word for SEEDS)
  • 1 small jalapeño, minced, seeds removed
  • 1/4 cup red onion, chopped
  • 1/4 cup cilantro, chopped
  • 1 large avocado, diced
  • 2 tablespoons fresh lime juice
  • Salt and freshly ground black pepper, to taste
  • Tortilla chips, for serving (we swear by Baked Tostitos Scoops)

What You Do:

  • In a medium bowl, combine black beans, pomegranate arils, jalapeño, onion, cilantro, avocado, lime juice, salt, and pepper.
  • Gently stir.
  • Serve with tortilla chips.