Corn Black Bean Avocado Salsa Recipe
Looking for a fresh, healthy and tasty dip? The Corn Black Bean Avocado Salsa Recipe is perfect. It is colorful, easy to make and packed with flavor. You can serve it with chips, tacos or grilled meat.
Ingredients
- 1 cup corn kernels fresh, canned or frozen
- 1 cup cooked black beans rinsed if canned
- 1 large avocado diced
- 1/2 red bell pepper finely chopped
- 1/2 small red onion chopped
- 1 small jalapeño seeds removed, chopped (optional)
- 1/4 cup fresh cilantro chopped
- Juice of 1 lime
- Salt to taste
- Black pepper to taste
- 1 teaspoon olive oil optional
Instructions
Prepare the Ingredients
- Wash all vegetables. Dice avocado, bell pepper, onion and jalapeño. Rinse black beans and drain corn if needed.
Mix Corn and Beans
- Place corn and black beans in a large mixing bowl. Stir gently to combine them evenly.
Add Vegetables
- Add chopped red bell pepper, onion and jalapeño to the bowl. Mix carefully to avoid mashing avocado.
Add Avocado
- Gently fold in diced avocado. Keep pieces whole for best texture and creamy taste.
Add Cilantro and Lime
- Add chopped cilantro. Squeeze lime juice over the salsa. Stir to combine all ingredients.
Season the Salsa
- Add salt, black pepper and olive oil if desired. Taste and adjust seasoning for flavor.
Chill Before Serving
- Cover the salsa and refrigerate 15–20 minutes. This helps flavors mix well and taste fresh.
Serve Fresh
- Serve with tortilla chips, tacos, grilled chicken or as a side with your favorite meal.
Notes
- Use ripe avocado for creamy texture.
- For sweeter corn, lightly roast it before adding.
- Add jalapeño for mild heat or skip for kids.
- Make ahead and store in fridge for up to 1 day.