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 when served with tortilla chips.
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This post was originally published in January 2019 and has been updated.
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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 a salsa. These flavors pair perfectly with your summer favorites. Or grab a bag of your favorite 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 or chives.
- Lime vinaigrette - A simple vinaigrette of oil and lime juice adds acidity and brightness to the salsa.
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.
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!
Recipe FAQs
Add the avocado right before serving. Toss the diced avocado with lime juice and gently toss with the other ingredients.
For an added kick, add a finely diced jalapeño. Diced red onion can also be added for a stronger onion flavor.
Absolutely! Using summer fresh corn when in season adds wonderful flavor. The char from grilled corn adds incredible color and flavor.
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📖 Recipe Card
Corn Avocado Black Bean Salsa (Salad)
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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.
- If you wish to omit the cilantro, try adding parsley or chives.
- It's best to make this salsa shortly before serving it 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
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
Ashley Jones says
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 says
Thank you! Cilantro can be omitted if desired.
Rose Martine says
Thank you for this great post. Your ketchup recipe is a staple in my kitchen! I just made another batch yesterday ?
Abbey says
Rose,
I'm so happy you enjoyed the post! Thank you for trying my recipes! It means so much!