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.
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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 (or try these Baked Tortilla Chips) and dig in!
Ingredients and substitutions
- 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.
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!
Equipment
Mixing bowl | Juicer | Measuring cups and spoons
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Corn Avocado Black Bean Salsa (Salad)
This 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.
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
Instructions
- In a large mixing bowl, combine the corn, black beans, red pepper, and scallions.
- In a small bowl, toss the chopped avocado with the juice of ½ of a lime. Add the avocado and cilantro to the corn mixture. Toss to combine.
- In the same small bowl, whisk together the oil and the juice from the remaining lime. Season with a pinch of salt and pepper and pour over salad. Gently toss to combine. Taste and adjust seasoning as necessary.
- Serve immediately. Store leftovers in an airtight container in the refrigerator for 1-2 days.
Notes
- 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.
- 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 taste.
Nutrition
Calories: 396kcal | Carbohydrates: 55g | Protein: 15g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Sodium: 9mg | Potassium: 941mg | Fiber: 17g | Sugar: 6g | Vitamin A: 1021IU | Vitamin C: 39mg | Calcium: 57mg | Iron: 3mg
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.
Tried this recipe?Please leave a comment and rating below.
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Author's note: This post was originally published in January 2019 and has been updated.
Ashley Jones
Very tasty looking! I do love cilantro, but I have heard that some people have an aversion to it. Love your photo.
Ashley Jones
Abbey
Thank you! Cilantro can be omitted if desired.
Rose Martine
Thank you for this great post. Your ketchup recipe is a staple in my kitchen! I just made another batch yesterday ?
Abbey
Rose,
I'm so happy you enjoyed the post! Thank you for trying my recipes! It means so much!