If you’re craving a dish that’s loaded with freshness, color, and flavor, look no further than this Corn, Black Bean & Avocado Salsa. This vibrant salsa is a celebration of creamy avocado, sweet corn, hearty black beans, zesty lime, and punchy cilantro, all coming together in a bowl of pure summer energy. Whether you need a party dip, a light lunch, or a stand-out side, this salsa hits the spot every single time and will have everyone asking for the recipe!

Corn, Black Bean & Avocado Salsa Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Corn, Black Bean & Avocado Salsa is how each simple ingredient does its part to create a dish that’s so much more than the sum of its parts. Each one brings something special; together, they create a rainbow of textures, flavors, and aromas you won’t forget.

Black Beans: Give the salsa a hearty, filling base and a hit of plant-based protein for substance.
Corn Kernels: Add cheerful sweetness and a pop of yellow color–fresh, frozen, or even grilled in season all work wonderfully.
Avocado: The creamy star that lends richness and a melt-in-your-mouth texture.
Cherry Tomatoes: These add juicy bursts of flavor and a gorgeous red color you can’t miss.
Red Onion: For a crunch and mild heat that wakes up the whole bowl.
Fresh Cilantro: Brightens every bite with its signature herbal magic.
Fresh Lime Juice: The zest and acidity tie everything together and keep the avocado looking green and gorgeous.
Olive Oil: Adds a touch of silkiness to the dressing and helps all the flavors meld.
Cumin: Brings a warm earthiness to the salsa’s flavor profile.
Salt and Black Pepper: Essential to enhance and balance all the flavors in the salsa.

How to Make Corn, Black Bean & Avocado Salsa

Step 1: Prep the Produce

Begin by gathering all your ingredients and prepping the fresh produce. Drain and rinse the black beans thoroughly, slice off corn kernels if using fresh corn (or thaw your frozen ones), dice the avocado, quarter the cherry tomatoes, finely chop that punchy red onion, and give your cilantro a good chop. Having everything ready before you mix makes this salsa come together in minutes.

Step 2: Assemble the Salsa

Grab a large mixing bowl and add in the drained black beans, corn, diced avocado, cherry tomatoes, red onion, and cilantro. Don’t worry if it looks like a lot–remember, this salsa is meant to be a showstopper with every scoop.

Step 3: Whisk the Dressing

In a small separate bowl, whisk together the fresh lime juice, olive oil, cumin, and a generous pinch of salt and black pepper. This easy dressing is packed with flavor and gives the Corn, Black Bean & Avocado Salsa its signature zing.

Step 4: Combine and Toss

Pour the dressing over the bowl of salsa ingredients, then gently toss everything together. Be careful with the avocado—you want it to hold its shape, so mix with a light hand until everything is evenly coated. Taste, then adjust salt, pepper, or lime as needed.

Step 5: Serve or Chill

The salsa is absolutely fantastic served right away, but you can also cover and chill it for up to 2 hours if you want the flavors to mingle a bit longer. Serve it with tortilla chips, spoon it onto tacos, or load it up in lettuce cups–it’s endlessly versatile!

How to Serve Corn, Black Bean & Avocado Salsa

Garnishes

A handful of extra chopped cilantro or a sprinkle of cotija cheese makes your Corn, Black Bean & Avocado Salsa feel a little fancier and more vibrant. If you like some heat, scatter a few finely diced jalapeño slices on top just before serving—or set them aside for your spice-loving guests.

Side Dishes

While this salsa makes a perfect dip, it’s also a dream alongside grilled chicken, fish, or your favorite veggie burgers. It’s irresistibly good over rice, as a topping for a baked sweet potato, or tucked inside a tortilla as a fresh taco filling. Let your creativity guide you!

Creative Ways to Present

Try serving Corn, Black Bean & Avocado Salsa in hollowed-out bell pepper halves for a colorful appetizer, on mini tostadas for the cutest party snack, or layered in clear cups for grab-and-go single servings that look stunning at any gathering.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, transfer your Corn, Black Bean & Avocado Salsa into an airtight container and store it in the fridge. It stays fresh for about 24-36 hours; the lime juice will keep the avocado from browning for a little while, but for the very best results, enjoy it within a day.

Freezing

This salsa is best enjoyed fresh, as freezing can alter the texture of the avocado and tomatoes, turning them mushy when thawed. If you do want to make it ahead, you can freeze the bean and corn mixture without the avocado or tomatoes, then stir those in fresh just before serving.

Reheating

Corn, Black Bean & Avocado Salsa is designed to be served chilled or at room temperature; there’s no need to reheat it, and doing so will cause the avocado to break down and lose its lovely creamy texture. For the best experience, simply bring it out from the fridge about 10 minutes before serving.

FAQs

Can I use canned corn instead of fresh or frozen?

Absolutely! Canned corn can be used in a pinch. Just drain it well and give it a quick rinse to remove excess salt or sweetness. The flavor might be a tad different, but it still works beautifully in this salsa.

What’s the best way to pick a ripe avocado?

Look for avocados that yield slightly to gentle pressure but aren’t mushy. The skin should be dark and slightly bumpy. If the stem nub at the top pops off easily and is green underneath, you’ve got a winner for your Corn, Black Bean & Avocado Salsa!

Is this salsa spicy?

As written, Corn, Black Bean & Avocado Salsa is mild and family-friendly. If you want some heat, add diced jalapeño or a pinch of crushed red pepper flakes to taste.

Can I make this salsa ahead of time?

You can prep most of the ingredients a few hours in advance, but for best taste and texture, combine the avocado just before serving. This helps prevent browning and keeps everything fresh and vibrant.

How can I make this recipe oil-free?

Easy! Simply omit the olive oil when making the dressing. The salsa will still be lively and bright thanks to the lime juice, which helps coat and unite all the flavors.

Final Thoughts

Trust me, once you try this Corn, Black Bean & Avocado Salsa, it’ll become a staple at your table. Whether you’re hosting a party or just want a quick, healthy snack, this recipe brings sunshine to every bite. It’s easy, colorful, and always a crowd-pleaser—so grab those chips and dig in!

Corn, Black Bean & Avocado Salsa Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 11 reviews

Author: Emma
Total Time: 15 minutes
Yield: 6 servings 1x
Diet: Vegan

Print Recipe

Description

A fresh and flavorful Corn, Black Bean & Avocado Salsa that’s perfect for summer gatherings or as a healthy snack. This colorful salsa combines the sweetness of corn, creaminess of avocado, and earthy black beans with a zesty lime dressing.

Ingredients

Scale

For the salsa:

1 can (15 ounces) black beans, drained and rinsed
1 1/2 cups fresh or frozen corn kernels (thawed if frozen)
1 large ripe avocado, diced
1 cup cherry tomatoes, quartered
1/4 cup red onion, finely diced
1/4 cup fresh cilantro, chopped

For the dressing:

2 tablespoons fresh lime juice
1 tablespoon olive oil
1/2 teaspoon cumin
Salt and black pepper to taste

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Instructions

In a large bowl, combine the black beans, corn, diced avocado, cherry tomatoes, red onion, and chopped cilantro.
In a small bowl, whisk together the lime juice, olive oil, cumin, salt, and pepper.
Pour the dressing over the salsa and gently toss to combine.
Taste and adjust seasoning as needed. Serve immediately with tortilla chips or cover and refrigerate for up to 2 hours before serving.