This post was originally published in January 2019 and has been updated.

This Corn Avocado Black Bean Salsa works overtime as both a salad and an appetizer. It's full of fresh, vibrant ingredients. It's the perfect sidekick to any summer meal and is equally delicious served with tortilla chips.

side angle of white bowl of corn and black bean salsa next to a bowl of tortilla chips.

Table of Contents show

Why you will love this dish

Fresh and flavorful ingredients - Crisp veggies, creamy beans and avocado, and fresh cilantro pack loads of flavor in this dish. The lime vinaigrette adds bright acidity and more freshness. This dish is definitely a summer staple.
Quick and easy - 10 minutes is all you need to mix together this kaleidoscope of colors and textures. No cooking is required!
Two dishes in one - This recipe does double duty as both a salad and salsa. These flavors pair perfectly with your summer favorites, like Easy Grilled Chicken and Grilled Jerk Shrimp. Or grab a bag of your favorite tortilla chips and dig in!

Ingredients and substitutions

ingredients for corn black bean avocado salad - salsa.

Corn - Fresh, frozen, or canned varieties can all be used in this recipe.
Black beans - Drain and rinse before adding to the salsa.
Red pepper - I love the color, sweetness, and crisp texture. Alternatively, diced tomatoes can be used.
Scallions - These provide a mild onion flavor. If you like a stronger onion bite, add diced red onion.
Avocado - Adds that perfect contrast of creaminess.
Cilantro - Fresh herbs add tremendous flavor and cilantro is a winner in this salad. If you fall into the "cilantro tastes like soap" camp, you can add fresh parsley or chives.
Lime vinaigrette - A simple vinaigrette of oil and lime juice adds acidity and brightness to the salsa.

mixing bowl of corn, black beans, avocado and other ingredients being tossed together.

Step-by-step instructions

This salsa comes together quickly and easily. After a little slicing and dicing, you are ready to pull the salad together.

Chop the scallions, dice the red pepper, peel and chop the avocado, and chop the cilantro.
Combine the corn, black beans, red pepper, and scallions in a mixing bowl.
In a separate bowl, toss the avocado with the juice of ½ a lime.
Add the avocado and cilantro to the corn mixture. Toss to combine.
Whisk together the oil and the juice of the remaining lime. Season with salt and pepper.
Drizzle over the corn and bean mixture and toss gently to combine. Taste and adjust seasoning if necessary.
Serve immediately.

close up of corn and black bean salad in a white bowl.

Recipe tips

If you are using fresh corn on the cob, grill the corn before removing the kernels. The charred corn adds a layer of smoky flavor to the salsa.
To keep the avocado fresh, toss it with some lime juice before adding it to the rest of the ingredients. The acid helps prevent the avocado from turning brown. There is lime juice in the dressing, but this extra step ensures the avocado is completely covered with the acid.
For optimal freshness, it's best to make this salsa shortly before serving. If you need to prep ahead of time, combine all of the ingredients except for the avocado and cilantro. Add the avocado and cilantro when ready to serve.

Serving ideas

Serve as a side dish with burgers, steak, chicken, or fish.
Use it as a topping for nachos or tacos.
Bring to a picnic or barbecue.
Serve as a fresh salad alongside a sandwich, such as this Foot-long Deli Sandwich.
Add to rice bowls for fresh and crisp flavor.
Grab your favorite tortilla chips and snack away!

top down shot of corn and black bean salad in a white bowl.

Equipment

Mixing bowl | Juicer | Measuring cups and spoons

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Corn Avocado Black Bean Salsa