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)

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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.

white serving dish of 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 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

array of ingredients - corn, scallion, red pepper, black beans, avocado, lime and oil

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.
Lime vinaigrette - A simple vinaigrette of oil and lime juice adds acidity and brightness to the salsa.

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 side view of white bowl of avocado salsa

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.
It's best to make this salsa shortly before serving for optimal freshness. If you need to prep ahead of time, combine all of the ingredients except for the avocado and cilantro. Wait until just before serving to fold in the avocado and cilantro to ensure the freshest flavor.

Serving ideas

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

white bowl of avocado salsa with serving spoon

Equipment

Mixing bowl | Juicer | Measuring cups and spoons

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