Black Bean Corn Avocado Salsa Recipe
This black bean corn avocado salsa is bright, robust, and zingy, with a chunky texture and the perfect amount of heat. Prep it in 10 minutes and serve it with tortilla chips or as a refreshing side salad!
Servings: 4 cups
Calories: 173kcal
Ingredients
- 1-½ cups frozen corn kernels, thawed
- 2 cups cherry tomatoes, halved
- 1 (15-ounce) can black beans, drained and rinsed
- ½ red onion, finely diced
- 1 jalapeño, seeded and diced
- ¼ cup cilantro, chopped (plus more for garnish)
- 2 Tablespoons olive oil
- 1 Tablespoon fresh lime juice
- 1 garlic clove, minced
- 1 teaspoon salt
- ½ teaspoon ground cumin
- ⅛ teaspoon cayenne pepper
- 1 avocado, pitted and 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.
Notes
*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.
- Storage: Place in an airtight container and store in the refrigerator for up to 4 days.
- How to freeze: If you leave out the avocado (it will get mushy in the freezer), you can freeze your leftovers in a freezer-safe bag for up to 2 months. To thaw, place in the refrigerator overnight.
- Use fresh, frozen or canned. corn. Depending on the time of year and what is most convenient for you to use, any of the above variety will work great.
- Let it marinate. If you have time, let it chill for 1 hour to let the flavors mingle and hang out. As it sits, the flavors will develop and be that much more flavorful.
- Adjust spice level to your preference. Add as much cayenne pepper and jalapeño as you prefer. You can omit them completely or add more. Jalapeños really vary in their level of heat, so make it to your liking.
- Add avocado last. This prevents it from getting mashed when stirring your salsa.
Nutrition
Calories: 173kcal | Carbohydrates: 14g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 596mg | Potassium: 515mg | Fiber: 5g | Sugar: 3g | Vitamin A: 575IU | Vitamin C: 30mg | Calcium: 24mg | Iron: 1mg