This is our FAVORITE recipe for Black Bean and Corn Salsa. It’s chock full of freshly chopped veggies and simple seasonings, giving it a light, yet bold, flavor.
If you’re not using it for chip dip, this fresh concoction would be the prefect topping for Black Bean Tacos, Chicken Tortilla Casserole, or any other Mexican dish!
Salsa, but Better!
Back in June my brother invited us over to his house for a BBQ and his wife made a version of this salsa. Ever since then I’ve been crazy about it, like seriously craving it.
Corn, black beans, tomato, avocado… how can one go wrong? It’s salsa but better! If only it could be made in single servings… ah, one can dream, right?
I’d say it’s the perfect appetizer. Light, filled with veggies, and full of favor. The lime juice did its job and kept the avocado from browning (also keeping the pit in helped), so it was pretty and colorful too. Whether you’re making some for your family or for a large crowd, everyone is going to love it!
Choosing the Best Ingredients
- Avocados: The goal is to find perfectly ripe avocados—not hard as a rock, but also not overly mushy. You should be able to press your finger into it without it leaving a massive indent.
- Best way to cut the avocado? There are lots of hacks on how to dice an avocado. You can also buy a lot of cool gadgets that makes this process easier. Ultimately you will want to slice the avocado in half, remove the pit and then dice it how you please. You can either just take a knife and slice it, or you can just press it through a cooling rack.
- Corn: You can use fresh or frozen corn rather than canned if you wish. With fresh corn (corn on the cob), you just need to cook it, and then cut it off the cob using a knife. For frozen corn, just let it thaw and drain all the extra water!
- Tomatoes: Roma tomatoes work best for salsas!
- Jalapeño: When incorporating the diced jalapeños, you may want to remove the seeds depending on how spicy you want the salsa.
Addition: Try topping with cotija cheese!
Just Combine & Dress!
The most time consuming part of this recipe is preparing/chopping all the ingredients. Once you’ve done all of that, the black bean and corn salsa comes together in minutes.
COMBINE. Prepare ingredients and combine in a large bowl.
DRESS. Dress with lime juice and toss in seasonings.
Should you mix the spices together before adding them in? To ensure that the spices are evenly distributed throughout the salsa you should measure out all the spices into a separate bowl, mix, and then sprinkle it on the rest of the ingredients.
Tip: Place pit of the avocado in the bowl until ready to serve (this helps keep it fresh).
Serving and Storing
We like to SERVE our salsa with either tortilla chips or corn chips. This salsa compliments lots of other appetizers or lots of other Mexican dishes, such as:
It’s best to eat Avocado Black Bean and Corn salsa while it’s fresh, otherwise the chunks of Avocado may start to go brown. However, it’s still safe to eat even if they’re slightly browned, as long as you keep it STORED in an airtight container in the fridge.
For more salsas and dips, try:
Avocado Black Bean and Corn Salsa Recipe
- 1 can black beans - rinsed and drained
- 1 can corn - rinsed and drained
- 3 tomatoes - diced
- 2 avocados - diced
- 1 lime - juiced
- 1/2 small red onion - diced
- 1 jalapeno pepper - minced
- 1 clove garlic - minced
- 1/4 cup cilantro - fresh
- 1/4 tsp freshly ground pepper
- 1/2 tsp salt
- 1/4 tsp seasoning salt
- Prepare ingredients and combine in a large bowl. Dress with lime juice and toss in seasonings. Place pit of the avocado in the bowl until ready to serve.
I could eat a bowl of this for lunch and be happy – it’s so good! I served it with some cheese quesadillas, and that is also very tasty. 🙂
Cheese quesadillas would be a perfect compliment for this salsa! Sounds delicious. Thanks for sharing!