This black bean corn salsa is loaded with fresh veggies, cilantro, lots of lime juice & Mexican spices! You can serve it with chips or use it to accompany your favorite Mexican meal! Either way you’re going to love it!
I’m a sucker for any type of salsa. Pico ge gallo, mango salsa, restaurant salsa, homemade, store bought…I’ll eat them any way I can get them. And this black bean corn & avocado salsa is ohhh so good! It’s loaded with fresh veggies, has all your typical salsa ingredients, tossed in a hefty serving of lime juice and seasoned with just the right amount of spice! You can serve it as an appetizer with chips or as a side dish with your favorite Mexican meal! It’s so good either way!
Ingredients For Your Black Bean Salsa
- Black beans: Use canned black beans to make it easy! (We use low sodium black beans whenever possible.)
- Corn kernels: Fresh corn works the best for this recipe because it adds texture and a fun pop of sweetness! (If you can’t find fresh corn, frozen corn is a great substitute. Just make sure to completely thaw the corn kernels and drain as much excess liquid as possible from them before adding them to your salsa. Otherwise your salsa can become watery and lack flavor.)
- Tomatoes: Any type of tomatoes can be used for this salsa recipe.
- Avocado: Use slightly underripe avocados for the best results. This will ensure your diced avoado will stay intact and won’t become mushy after begin mixed with the rest of your ingredients.
- Onion: Red, yellow and white onion all work for this salsa recipe. (I personally love using red onion for a little pop of color!)
- Jalapeno: Leave out the seeds before adding it to your salsa! (We just want the flavor of jalapeno and not the heat.)
- Cilantro: A neccesity for every salsa recipe! (The amount listed in the recipe is more of a suggestion so feel free to add as much or a little as you prefer according to your preference. I would suggest tasting and adding cilantro as you go.)
- Lime juice: Always use fresh lime juice over store bought juice! (Store bought lime juice tends to have additives in it that can alter the flavor of your salsa.)
- Salt & Black pepper: You’ll need 3/4 teaspoon of salt to help bring out your flavors and cracked black pepper to taste.
- Cayenne pepper: Just a touch gives your black bean salsa the right amount of heat!
How To Make The Best Black Bean Corn Salsa
- Prepare your corn. If using fresh corn, cook the corn cobs according to your preferred method then allow them to cool completely before cutting the kernels off. Set them aside once done. (If using frozen corn, allow the kernels to thaw completely and drain as much excess liquid as possible from them).
- Prepare the rest of your ingredients. Next drain your black beans, cut the tomatoes, red onion, avocado and cilantro and deseed and finely chop your jalapeno.
- Toss & taste. Add your black beans, cooled corn kernels, tomaotes, red onion, avocado, cilantro and jalapeno to a large bowl and stir in your lime juice, salt, cayenne and black pepper to taste. Then give your salsa another good stir, taste and adjust your spices as needed.
- Chill and serve! Let your black bean salsa chill in the fridge for at least 30 minutes before serving with your favorite tortilla chips!
Looking for an easy way to cook your corn? Bring a large pot of water to boil on the stove. Once boiling, add your corn cobs and allow them to boil for 1 1/2 – 2 minutes. Then remove your corn once done and allow them to cool completely.
This corn and bean salsa isn’t just for chips! We love serving it in a variety of ways from salad toppers to a tasty taco filling! Here’s a few ideas you have to try:
- Use it as a salsa for tacos, burritos or tostadas!
- Spoon it over your taco salad for some added protein!
- Serve it as a side dish with chicken, beef or salmon!
- Add some cheese and use it as a filling for quesadillas!
- Top it over your nachos for a easy Mexican dinner!
- Can I make my black bean salsa ahead of time? Absolutely! You can prepare all your ingredients at least 1-2 days in advance and keep them stored in the same or separate containers in the fridge. (I would hold off on adding the avocado though until right before serving. That way there’s no risk for it turing brown.)
- I’m using fresh corn. Do I have to cook it before adding it to my salsa? Nope! It’s perfectly safe to eat raw corn. If you’re rushed for time, you can simply cut the raw kernels off the cob and add them to your salsa.
- How do I store my leftover black bean salsa? Place your leftover salsa in an airtight container and keep it stored in the fridge. (If you’re nervous about the avocado turning brown, you can always pick out the avocado pieces and add fresh avocado when you serve it again.)
- How long does black bean corn salsa last in the fridge? Your salsa should last 4-5 days if stored properly.
- Can I freeze homemade black bean corn salsa? I would not suggest freezing this salsa. The ingredients can lose their consistency after thawing and have a very unappealing mouthfeel.
Why you’ll love this easy black bean salsa recipe
- Hearty & refreshing! Your black beans pack on the protein while the corn, avocado and lime juice help keep your flavors light and refreshing! It’d be the perfect hearty dip for game day or for a summer cookout!
- Easily prepped ahead of time! Drain your black beans and cut your veggies at least 1-2 days in advance! Once you’re ready to eat, just toss it all together with some avocado & serve! It’s that easy!
- Pairs well with everything! Serve it with tacos, tostadas, nachos, salads or even as a hearty appetizer! (It’s soo good topped over grilled chicken or steak too!)
Need it gluten free? Great news, it already is!
Need it dairy free? Great news, it already is!
More appetizer recipes you might like:
- Mexican Street Corn Dip
- Green Chile Chicken Enchilada Dip
- The Best Shrimp Ceviche
- Easy Cilantro Lime Chicken Wings
- Jalapeno Popper Cheese Ball
[Made one of my recipes? Make sure to tag my Instagram @kalefornia_kravings & leave a review in the comments. I love seeing what you create!]
Black Bean Corn & Avocado Salsa
- 1 15 oz. can black beans, drained and rinsed
- 1½ cups corn kernels, fresh or frozen
- 2 medium avocados, diced
- ¼ cup red onion, finely chopped
- ¾ cup tomatoes, diced
- 1 medium jalapeno, deseeded & finely chopped
- 2-3 Tbsp cilantro, chopped
- ¼ cup fresh lime juice
- ¼ – ¾ tsp salt (see notes section)*
- ⅛ tsp cayenne pepper (omit if you don't want it spicy)
- Black pepper, to taste
- If using 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 set them aside.
- If using frozen corn: Allow the corn to thaw at room temperature then drain as much excess liquid as possible from the kernels. Set it aside.
- Next add your black beans, corn kernels, tomatoes, red onion, avocado, jalapeno, cilantro and lime juice to a large bowl and stir. Add your salt, cayenne and black pepper to taste and stir again. Taste and adjust your seasonings accordingly.
- Let your salsa chill in the fridge for at least 30 minutes then serve with your favorite tortilla chips.