Black Bean Corn Salsa Recipe
This black bean and corn salsa is fresh, chunky, and full of texture from sweet corn, black beans, cherry tomatoes, jalapeño, cilantro, lime, and creamy avocado. It comes together in 10 minutes and works as a dip, taco topping, or easy summer side dish.
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.
Video
Notes
- This salsa tastes best the days it's made, especially once the avocado is added. You can store leftovers in an airtight container in the refrigerator for up to 4 days, but the avocado may soften and brown slightly over time.
- Drain everything well. Wet beans, canned corn, or watery tomatoes can make this salsa soggy.
- Add avocado last. This prevents it from getting mashed when stirring your salsa.
- Taste before serving. Black beans and avocado need enough salt and lime to keep the salsa bright.
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
