Black Bean, Corn & Avocado Salsa

This tasty black salsa is so easy to make and perfect for game day! You can serve it with chips or top it over your tacos – it’s so versatile!

Black bean, avocado and corn salsa with a tortilla chip sticking out of the bowl

Salsas and dips are some of my favorite appetizers to make. Especially when football season starts! (Which I don’t know if you’re aware of this yet but…it’s right around the corner!😬) And since I know our house is the mecca when it comes to any type of sporting event, you can bet I’m already stocking up on ideas for what to serve our rowdy group of men. (Just kidding, I secretly love it.) So what makes the perfect salsa for an appetizer? Well it needs to be flavorful, easy to make for the host, preferably pretty hearty because we are serving men here AND if it doubles as a topping for whatever you’re serving later – well that’s just a bonus! Luckily this black bean, corn and avocado salsa is all 4 of these things and so much more!

Salsa made with black beans, tomatoes, fresh corn, red onion, cilantro, avocado and lime

Ingredients to make black bean, corn & avocado salsa

  • Black beans: Canned black beans make this salsa recipe so easy to throw together! (You can also replace them with a different bean instead if you prefer.)
  • Corn: Can use fresh or frozen corn. If using frozen, thaw the corn completely before adding it to your salsa. (Frozen corn contains a lot of moisture!) If using fresh, bring a large pot of water to a boil and add your corn cobs. Boil for 1½ – 2 minutes then discard the water and let your corn cool completely before cutting the kernels off.
  • Tomatoes: Any type of tomatoes work for this recipe. (I love using cherry tomatoes because they have so much flavor!)
  • Avocado: Look for avocados that are slightly underripe for the best results.
  • Onion: Red, yellow, white and even green onion all work for this recipe. (I love using red onion to give your salsa a pop of color!)
  • Jalapeno: Leave out all the seeds before adding this to your salsa. We just want the flavor, not the heat!
  • Cilantro: Feel free to use as little or as much as you want! (If someone has an adversion to cilantro, you can also replace it with chopped parsely instead.)
  • Lime juice: Use fresh lime juice instead of bottled juice. (Store bought/bottled lime juice tends to be sweeter and can muddle your fresh flavors.)
  • Salt: Every good salsa recipe needs a dash of salt! (Salt helps bring out the flavor in all your ingredients.)
  • Cayenne pepper: Omit if you don’t want a spicer salsa.
Zesty and tangy salsa served with tortilla chips

How to make the best black bean and corn salsa

Salsas (especially this one) are so easy to make! All you’re doing is tossing your ingredients together in a bowl, adding a little seasoning with a squeeze of lime & viola – now you have a tasty la salsa!😉

  1. Prepare your corn. If using fresh corn, cook, cool and cut the kernels off the cob then set it aside. If using frozen corn, thaw it completely before setting it aside.
  2. Prepare the rest of your ingredients. Drain the black beans and cut your veggies, then add them to a large bowl. Add your corn once it’s ready.
  3. Toss & taste. Add the salt, cayenne and lime juice and give your salsa good stir. Taste and adjust your seasonings as needed.
  4. Serve. Serve at room temperature or let your salsa chill in the fridge for at least 10-15 minutes before serving.

Can I prep this black bean salsa ahead of time?

Absolutely! You can easily cut the ingredients (except for the avocado) the night before and toss them all together 1 hour before serving. I wouldn’t suggest cutting the avocado too early though because it an turn brown and look unappealing.

Black bean salsa served in a white bowl with corn tortilla chips

How do I serve black bean salsa?

This salsa doesn’t just have to be for chips. We love serving it in a variety of ways from salad toppers to a tasty filling for tacos! Here’s a few ideas you have to try:

  • Use it as a salsa for tacos or burritos!
  • Top it over a taco salad for some added protein and spice!
  • Serve it as a side dish with your favorite Mexican meal!
  • Add some cheese and use it as a filling for quesadillas!
  • Sprinkle it over your nachos for a hearty treat!

Why you’ll love this easy black bean salsa recipe

  • Hearty & refreshing! Need a dip for game day? This salsa is perfect! Black beans add protein, corn adds sweetness and your avocado and lime juice is the creamy & tangy combo that ties it all together!
  • Easily prepped ahead of time! Prep all your ingredients the day before and toss them together 1 hour before serving!

Need it gluten free? Great news, it already is!

Need it dairy free? Great news, it already is!

More black bean recipes you might like:

[Made one of my recipes? Make sure to tag my social media @kalefornia_kravings – I love seeing what you create!]

Black Bean, Corn & Avocado Salsa

Loaded with black beans, sweet corn and chunks of creamy avocado! This delicious salsa recipe is so versatile and easy to make – it's the perfect appetizer to serve at your next game day party!
Prep Time15 mins
Total Time15 mins
Course: Appetizer
Cuisine: Dairy free, Gluten free, Mexican
Keyword: appetizer, avocado, black bean, corn, dairy free, dip, easy, gluten free, healthy, salsa, spicy
Servings: 4 servings
Author: Caitlin Monson

Ingredients

  • 1 15 oz. can black beans, drained and rinsed
  • 1 cup corn (can be fresh or frozen, see notes below)*
  • 1 large avocado, diced
  • ¼ cup red onion, finely chopped
  • ¾ cup cherry tomatoes, diced
  • 1 small jalapeno, deseeded & ffinely chopped
  • 2 Tbsp cilantro, chopped
  • 3 Tbsp fresh lime juice
  • ¼ tsp salt
  • tsp cayenne pepper (omit if you don't want it spicy)

Instructions

  • Add all of your ingredients to a large bowl and give it a good stir. Taste and adjust your seasonings accordingly.
  • Serve at room temperature or let it chill in the fridge for 10-15 minutes before serving.

Notes

  • Fresh corn: Bring a large pot of water to a boil on the stove and add your corn cobs once it begins to boil. Cook for 1½ – 2 minutes, then remove the corn and let it cool completely. Once cooled, cut the kernels off the cob and add them to your salsa.
  • Frozen corn: Thaw the corn at room temperature and drain as much excess liquid as possible before addig it to your salsa.

Leave a Comment

Your email address will not be published. Required fields are marked *

*

Recipe Rating