Black Bean Avocado and Corn Salsa
This Corn Salsa with Black Beans and Avocado is a simple, healthy dip with a lime dressing! It’s delicious made with fresh summer sweet corn!
Black Bean and Corn Salsa can be served with corn chips as a dip or as a delicious, refreshing salad. I wait until the farmers’ market starts selling corn and make this every single summer!
Why You Must Make
- If you live anywhere you can buy freshly harvested sweet corn, this is a must-make!
- Instead of serving chips with a sour cream dip, shake things up with corn salsa.
- You can also use this salsa to garnish grilled fish or chicken.
- It’s naturally vegan!
- Add red bell peppers for crunch and/or diced or minced jalapenos for some heat.
- Crumble in Cotija Cheese or Queso Fresco if desired. These could make the salsa extra salty, so if you’re planning to add either, cut back on the salt in the lime dressing.
- PRO-Tip: Rinse your black beans before adding them to the salsa.
- PRO-Tip: Gently add avocado cubes last and toss them with the dressing so they don’t oxidize, discolor, or break apart before serving.
- If you aren’t a fan of cilantro, try adding fresh basil instead.
- For some added flavor, grill your corn to bring out its natural sweetness. Plus, the charring will add a nice smoky undertone to your Mexican corn salsa.
- Use it to top pork carnitas, grilled salmon, and other fish.
Frequently Asked Questions
Recipes will vary, but besides corn, a corn salsa may contain chopped or cherry or grape tomatoes, black beans, avocados, onions, chiles or bell peppers, cilantro, salt, pepper, and other spices.
Frozen then defrosted corn will work great in a corn salsa recipe. Using canned corn is not recommended.
The process of making corn salsa is quite simple. First, make the dressing. Then place the rest of the ingredients in a mixing bowl. Add the dressing and toss gently, especially if using avocados, which are more delicate that the rest of the ingredients. You may also add the avocados after all the other ingredients are mixed, so they can be carefully folded in.
Put a shucked (husk and silk removed) ear of corn into a bowl with the “handle” end up. Use a knife and slice the kernels off the cob from top to bottom, rotating until all the kernels are removed. Some cooks like to use a Bundt pan and place the tip of the cob into the middle opening.
It is safe to eat raw corn, but if it’s old it could be tough and starchy. This recipe tastes best if you have access to freshly picked corn on the cob. Defrosting a good-quality bag of frozen corn is a terrific alternative when corn is out of season.
Serve this corn salsa recipe with corn or tortilla chips. “Scoops’ are great as they will hold more salsa with less chance of spillage.
Since this salsa has a Mexican flair, offer Margaritas for a themed cocktail hour.
You May Also Like:
- Fresh Corn and Black Bean Salad
- Glazed Salmon with Fruit Salsa
- Raspberry Mango Salsa
- Strawberry Salsa Topped Salmon
- Fresh Corn Casserole
- More of the Best Appetizer Recipes
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- 1-pint grape tomatoes, halved
- 3 medium avocados, diced
- 1 small red onion, diced
- 1 can black beans, drained
- 2 cups frozen corn, defrosted or fresh corn cut from cob
- Handful fresh cilantro, roughly chopped
- ½ teaspoon kosher salt
- Freshly ground black pepper
- ¼-½ tsp. cumin
- Juice from 2 limes
- 2 tablespoons olive oil
- 1 teaspoon sugar
- Carefully mix the first 5 ingredients in the mixing bowl.
- Whisk together lime juice and olive oil and add salt, pepper, sugar, and cumin.
- Pour over salsa and gently toss to combine.
- Serve with tortilla chips.
If making ahead of time, add the avocados just before serving so they stay green.
May use chopped fresh garden tomatoes in the summer.
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Amount Per Serving: Calories: 384Total Fat: 20gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 0mgSodium: 491mgCarbohydrates: 49gFiber: 15gSugar: 11gProtein: 10g
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