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Avocado Corn and Black Bean Salsa

Avocado Corn and Black Bean Salsa

A vibrant, fresh, and hearty salsa perfect as a dip with tortilla chips, or as a topping for grilled fish or chicken.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Appetizer, Side Dish
Cuisine: American, Tex-Mex
Calories: 220
Ingredients Method Notes

Ingredients
  

Salsa Ingredients
  • 1 can (15 oz) black beans Rinsed and drained
  • 1.5 cups corn kernels Frozen, thawed, or canned (drained)
  • 2 avocados Diced
  • 1 red bell pepper Finely diced
  • 1/2 red onion Finely minced
  • 1 jalapeño Seeded and minced (optional, for heat)
Dressing Ingredients
  • 1/4 cup fresh cilantro Chopped
  • 1/4 cup lime juice Freshly squeezed
  • 1 tablespoon olive oil
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt Or to taste
  • 1/4 teaspoon black pepper Freshly ground

Method
 

Instructions
  1. Prepare the dressing: In a small bowl, whisk together the lime juice, olive oil, cumin, salt, and pepper until well combined.
  2. In a large mixing bowl, combine the rinsed black beans, corn kernels, diced red bell pepper, minced red onion, and minced jalapeño (if using).
  3. Gently fold in the diced avocados. Be careful not to mash them; you want distinct cubes.
  4. Pour the prepared dressing over the salsa mixture. Add the chopped fresh cilantro.
  5. Gently toss all ingredients together until everything is lightly coated with the dressing.
  6. Taste and adjust seasonings: Add more salt, pepper, or a squeeze of lime juice if necessary.
  7. For best flavor, cover the salsa and let it chill in the refrigerator for at least 15 minutes before serving.

Notes

This salsa is best served fresh. If preparing far in advance, add the avocado just before serving to prevent browning. It pairs excellently with grilled chicken or served over tortilla chips.