Corn, Black Bean & Avocado Salsa
Corn, Black Bean & Avocado Salsa is a delightful explosion of flavors that brightens up any dish. This zesty salsa combines sweet corn, hearty black beans, creamy avocados, and fresh lime juice, creating a refreshing accompaniment for tacos, grilled meats, or simply enjoyed with tortilla chips. Perfect for summer gatherings or casual barbecues, this vibrant recipe is sure to impress your guests with its colorful presentation and delicious taste.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: Approximately 4 servings 1x
- Category: Appetizer
- Method: Mixing
- Cuisine: Mexican
Ingredients
Scale
- 1 cup fresh corn kernels (or frozen)
- 1 can (15 oz) black beans, rinsed and drained
- 2 ripe avocados, diced
- 1 medium red onion, finely chopped
- 1 cup cherry tomatoes, halved
- 2 tbsp fresh lime juice (about 1 lime)
- 1/4 cup fresh cilantro, chopped
- Salt and pepper to taste
Instructions
- Prepare all ingredients: Rinse canned black beans and cook fresh corn until tender if using.
- Chop the vegetables: Dice avocados, halve cherry tomatoes, and finely chop red onion and cilantro.
- Mix it up: In a large bowl, combine corn, black beans, avocado cubes, tomatoes, onion, and cilantro. Stir gently to avoid mashing the avocados.
- Dress the salsa: Add lime juice along with salt and pepper; mix gently again.
- Chill: Refrigerate for at least 15 minutes before serving to meld flavors.
- Serve: Transfer to a serving bowl and enjoy with tortilla chips or as a topping for grilled meats.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg
Keywords: - For added heat, consider including diced jalapeños or diced bell peppers for sweetness. - To maintain freshness in leftovers, store in an airtight container in the fridge for up to three days.