Loaded with fresh veggies, hearty black beans, creamy avocado, lots of lime juice & Mexican spices! This black bean corn & avocado salsa is perfect for Spring or Summer! You can serve it with chips or use it to accompany your favorite Mexican-inspired meal!
Fresh salsa is my favorite – especially during this time of year. Mango salsa, pico de gallo, restaurant-style salsa, homemade, store bought…I’ll eat it any way I can get it!😉 And this black bean corn & avocado salsa is truely one of the best!
It has all your typical salsa ingredients, loaded with fresh veggies, a very generous amount of lime and has just a touch of heat to keep things interesting. (There’s an option for non-spicy salsa lovers too!) You can serve it as a summer appetizer with chips or a side dish with your favorite Mexican-inspired meal! It’s so good any way you have it!
Ingredients For Your Black Bean Salsa
- Black beans: You’ll need one 15 ounce can of black beans for this recipe! (We use low sodium/no salt added beans whenever possible.)
- Corn kernels: Fresh corn really is the best BUT canned corn or frozen corn can be used instead.
- Tomatoes: Any type of tomatoes will work for this salsa recipe.
- Avocado: Use slightly underripe avocados for the best results. (They’ll hold up better when mixed with the rest of your ingredients.) If the salsa is a little too spicy, you can also add more avocado to cool it down.
- Onion: We always use red onion for our salsa. (It’s more mild in flavor and gives a nice pop of color to your salsa.)
- Jalapeño: Deseed your jalapeño before adding it to your salsa! (We just want the flavor of jalapeño and not the heat.)
- Cilantro: An essential ingredient for any salsa recipe! (You can add as little or as much as you want here!)
- Lime juice: Use fresh lime juice for the best results! (Store bought lime juice tends to have additives that can alter it’s flavor, making it sweeter and not as tart.)
- Spices: Salt, black pepper and touch of cayenne are need to season your salsa!
How To Make The Best Black Bean Corn Salsa
1. Prepare your corn. If using fresh corn, cook the corn cobs using your preferred method then allow them to cool completely before cutting the off the kernels.
2. Prepare the rest of your ingredients. Next drain and rinse your black beans. Then cut the tomatoes, red onion, avocado and cilantro and finely chop your jalapeño.
3. Toss & taste. Add your black beans, corn kernels, tomatoes, red onion, avocado, cilantro and jalapeño to a large bowl and give it a good sitr. Then add your lime juice, salt, pepper and cayenne. Stir it again then taste and adjust your seasonings if needed.
4. Chill and serve! Let your black bean salsa chill in the refrigerator 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 1½ – 2 minutes. Then remove your corn once done andlet them cool completely before cutting off the kernels.
Tortilla chips don’t get all the fun! Try this black bean corn salsa in a variety of ways! Here’s a few of our favorite ways to serve it:
- Use it as a salsa for tacos, burritos or tostadas!
- Spoon it over taco salads for added protein!
- Serve it as a side dish with chicken, beef or salmon!
- Make quesadillas but stuffing it into tortillas with lots of cheese!
- 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 cutting/adding the avocado until right before serving so it doesn’t turn 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, 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, I would suggest picking 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.
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
[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 fresh corn kernels (about 2-3 cobs)*
- 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 – ½ tsp salt (see notes section)
- ⅛ tsp cayenne pepper, or to taste (leave out if you don't want your salsa spicy)
- Black pepper, to taste
- If using fresh corn: Bring a large pot of water to a boil. Once boiling, add your corn cobs, cover the pot and allow them to cook for 1½ – 2 minutes.Then remove your corn from the pot and let them cool completely. Once cooled, cut the kernels off and set them aside.
- Next add your black beans, corn kernels, tomatoes, red onion, avocado, jalapeño and cilantro to a bowl and give it a good stir. Then add your lime juice, salt, cayenne and black pepper. Stir it again then taste and adjust your seasonings if needed.
- Serve immediately or let your salsa chill in the refrigerator for at least 30 minutes before serving with your favorite tortilla chips.