Description
This Avocado Black Bean and Corn Salsa is a fresh and flavorful dish that combines creamy avocado, hearty black beans, sweet corn, and zesty lime juice. Perfect as a dip with tortilla chips or a topping for your favorite Mexican-inspired dishes.
Ingredients
Scale
For the Salsa:
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup fresh or frozen corn kernels (thawed if frozen)
- 1 large ripe avocado, diced
- 1 cup cherry tomatoes, quartered
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño, seeded and finely chopped (optional)
For the Dressing:
- 2 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare the Salsa: In a large bowl, combine the black beans, corn, diced avocado, cherry tomatoes, red onion, cilantro, and jalapeño if using.
- Make the Dressing: In a small bowl, whisk together the olive oil, fresh lime juice, cumin, salt, and black pepper until well combined.
- Combine: Pour the dressing over the salsa and toss gently to coat, being careful not to mash the avocado.
- Adjust Seasoning: Taste and adjust seasoning if needed.
- Serve: Serve immediately with tortilla chips or as a topping for tacos, grilled chicken, or fish.
Notes
- For best texture, add the avocado just before serving.
- If you prefer extra heat, add more jalapeño or a pinch of crushed red pepper flakes.
- This salsa is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 1 day.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1/2 cup
- Calories: 180
- Sugar: 2g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg
