Corn Avocado Black Bean Salsa

Name: Corn Avocado Black Bean Salsa (Salad)
Prep time: 10 min
Total time: 10 min
Ingredients: 2½ - 3 cups sweet corn (frozen, fresh, or canned, drained); 15.5 ounces black beans (rinsed and drained); 4 scallions (chopped); ½ red pepper (diced); 1 avocado (peeled, pitted, and chopped); ⅓ - ½ cup chopped cilantro; 1½ limes (divided ); 2 tablespoons grapeseed oil; salt and black pepper (to taste)

Why you will love this dish

Fresh and flavorful ingredients - Crisp veggies, creamy beans, avocado, and fresh cilantro pack loads of flavor in this dish. The lime vinaigrette adds bright acidity and more freshness. This dish is a summer staple.

Quick and easy - 10 minutes is all you need to mix 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.

Combine the scallions, red pepper, corn, and black beans 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 veggie 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.

Expert 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, add the avocado and cilantro right before serving. If you need to prep ahead of time, combine all of the ingredients except for the avocado and cilantro. Store for 3-4 days and add avocado 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 cheese and onion enchiladas or a submarine sandwich.

Add to rice bowls for fresh and crisp flavor.

Grab your favorite tortilla chips and snack away!

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