corn avocado black bean salsa in a white bowl with wooden spoon next to it on marble counter

Corn Avocado Black Bean Salsa

This corn avocado black bean salsa is fresh and robust and has the perfect amount of heat. And it’s hearty enough to be served as a side salad!

Making a fresh batch of salsa to eat outside on a balmy night is one of my favorite things to do in the summer. It means the season of long warm days is officially here. When I eat salsa, I want it to be hearty as well as piquant. Don’t skimp on the veggies or the level of heat – I want all of the tasty salsa components. That’s where my recipe for corn avocado black bean salsa comes into play.

Packed full of corn, cherry tomatoes, black beans, and avocado, it’s robust enough for you to enjoy as an appetizer with your favorite tortilla chips, but filling enough to serve as a side salad when you can’t decide on a vegetable to go with your meal. And it has a nice kick from cayenne and jalapeño. What’s more, this salsa recipe can be made in just 10 minutes (leaving you extra time to make that fancy margarita)!

corn avocado black bean salsa in a large white bowl sitting on a marble counter
cherry tomatoes, corn, diced jalapeno, diced red onion, black beans, and cilantro in a silver mixing bowl

4 Easy Instructions for The Best Salsa

  1. In a large bowl, combine all ingredients (except avocado). Add more salt and cayenne if needed.
  2. Gently stir in avocado (adding this last will prevent it from getting mashed).
  3. Cover and chill in refrigerator for around 1 hour. This allows the flavors to marinate.*
  4. Optional: Garnish with additional cilantro.

*Step 3 isn’t necessary if you don’t have time to refrigerate the salsa for 1 hour. It will still be delicious! However, salsa is one of those dishes that becomes more flavorful the longer it marinates.

white bowl containing corn avocado black bean salsa with small bowl of tortilla chips in background and small bowl of cilantro next to it

Variations & Substitutions

  • Adjust the cayenne and jalapeño to your level of spice. You can omit it completely or add more! Make it to your liking.
  • Serve this is as a tasty side dish
  • Serve over a bed of fresh spinach or arugula to turn it into a salad
  • Turn it into a grain bowl by serving over brown rice, quinoa, barley, etc.
  • Add smoked paprika to give it a delicious smoky flavor
white hand holding a blue tortilla chip dipping into a white bowl of salsa and a bowl of tortilla chips in background

Enjoy your week, and feel free to drop me a line in the comments – I would love to hear if you try this recipe! Or tag me on Instagram @maryannehoekstra to let me know how it turned out! Also, if you are enjoying my blog, please consider recommending it to your friends. They can subscribe here.

More Healthy Side Dish Recipe Ideas!

Corn Avocado Black Bean Salsa

A fresh and robust salsa that has the perfect amount of heat. And hearty enough to be served as a side salad!
5 from 5 votes
Prep Time 10 mins
Cook Time 0 mins
Course Appetizer, Side Dish, Snack
Cuisine Mexican
Servings 4 cups
Calories 78 kcal

Ingredients
  

  • 1 1/2 cups frozen corn kernels, thawed
  • 2 cups cherry tomatoes, halved
  • 1 15 oz. can black beans, drained and rinsed
  • 1/2 red onion, finely diced
  • 1 jalapeño, seeded and diced
  • 1/4 cup cilantro, chopped (plus more for garnish)
  • 2 Tablespoons olive oil
  • 1 Tablespoon fresh lime juice
  • 1 garlic clove, minced
  • 1 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon cayenne pepper
  • 1 avocado, chopped

Instructions
 

  • In a large bowl, combine all ingredients (except avocado). Add more salt and cayenne if needed.
  • Gently stir in avocado (adding this last will prevent it from getting mashed).
  • Cover and chill in refrigerator for around 1 hour. This allows the flavors to marinate.
  • Optional: Garnish with additional cilantro.
Keyword avocado, black beans, cherry tomatoes, cilantro, corn, jalapeno, red onion

12 Comments

  1. 5 stars
    This salsa was so easy to make and was the perfect side dish for veggie tacos that we made tonight! Yum!

  2. 5 stars
    Wow, love the colors of this salsa! Such a perfect appetizer for a BBQ this summer.

  3. 5 stars
    This freshly-made salsa is the ideal recipe for the 4th of July. So tasty. We’ll be enjoying ours with tortilla chips. This recipe is also a perfect topping for nachos!

  4. susan | the wimpy vegetarian

    5 stars
    This salad is so colorful! I think this will be the perfect dish to bring to a 4th of July pot luck I’m going to!! Thanks!

  5. 5 stars
    Although this says to use frozen, I’ll likely wait a couple of weeks until I can get some fresh corn at the a farmers market to make this. The beautiful flavor combinations here are going to be the best black bean salad ever!

  6. Wendy Saucier

    I used fresh corns and added habanero pepper from my garden. My husband loved it, he used fresh flour tortilla to wrap the salsa with grilled chicken. He asks for it at least once a week.

    • Gastronotherapy

      Oooooh, wrapping it in a tortilla with grilled chicken sounds amazing! So glad you are both enjoying it, Wendy! 🙂

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