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!
Expert Tips
- 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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Black Bean Avocado and Corn Salsa
A versatile salsa or salad that is delicious made with fresh sweet corn!
Ingredients
- 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
Instructions
- 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.
Notes
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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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 384Total Fat: 20gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 0mgSodium: 491mgCarbohydrates: 49gFiber: 15gSugar: 11gProtein: 10g
Thatskinnychickcanbake.com occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although thatskinnychickcanbake.com attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe. Also, many recipes on thatskinnychickcanbake.com recommend toppings, which may or may not be listed as optional and nutritional information for these added toppings is not listed. Other factors may change the nutritional information such as when the salt amount is listed “to taste,” it is not calculated into the recipe as the amount will vary. Also, different online calculators can provide different results. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. You are solely responsible for ensuring that any nutritional information obtained is accurate.
52 Comments on “Black Bean Avocado and Corn Salsa”
Hi Liz,
Loved this salsa, we had it with the slow cooker enchilada soup for dinner last night. Both recipes were wonderful. Today I am trying your slow cooker Tikka Masala and it smells great.
I’m so glad, Cheryl!!! Give Mark our best and a big hug for you!!! xoxo
I love raw salsas like this Liz and could munch on them all day! Yours looks so yummy! I’m loving all of the no-cook recipes during this insane heat! Hope you’re all doing well!
xo
Roz
This dip looks perfect. I love the combination of ingredients.
This is always a hit at my house! So delish and always turn out really good!
So fresh and full of summer flavour…a perfect salad for bbq party!
Sounds like a refreshing salad! My tomatoes have just started coming in:@)
This was such a hit over the weekend. We loved it.
This salsa was so good! Such an amazing appetizer!
This is just the thing I love to make. With Memorial Day weekend, it will be perfect!! On a side note, I’d love to be part of The Secret Recipe Club. I’ve emailed someone about it, but never heard back. Is there a long wait?
Lovely!
Great choice–that would be a family favorite at our house.
This salsa is the perfect summer BBQ accompaniment! YUM!
This salsa looks heavenly! I wish I had some in my fridge right now!!
Dear Lizzy, I love salsa. This is a classic and is healthy and fun.
Blessings dear. Catherine xo
You KNOW you had me at salsa! Gorgeous Liz!
Yummy yummy munchies food! This wouldn’t last very long in my house.
Great looking salsa, but I would probably eat it as a salad – it’s so hearty! Nothing wrong with that though.
I know I feel better eat a more plant based diet… this looks comforting and satisfying. 🙂
Love the heartiness of this salsa with so many yummy ingredients. Have a good week, Liz! 🙂
Two of my favorite ingredients! The salsa looks wonderful!
What a great choice Liz! I could eat this dip all day long and not feel too guilty. Smile. Glad to be part of Group C in the SRC with you!
Had some salad made with avocado and kidney beans yesterday too. This looks very appetizing!
Great and healthy recipe! 🙂 And the same happens to me: although I try to avoid too much meat… I can’t help it. %)
I love to read these posts from Secret Recipe Club! Black bean and avocado salsa looks absolutely delicious!
a very healthy recipe, indeed! and I bet this goes well with a lot of main dishes.
If I was told I had to be a vegan I think I’d be a very reluctant one. Butter of course, is used in this house liberally as are eggs. And we like gelatine too. And meat! However, we also love salsa and this black bean one looks very good xx
Yum, I love a good salsa. And a good salsa that is also good for you is a double win- looks great!
This looks divine! I’d eat it all!
This salsa looks so fresh and delicious! Great SRC choice!
I adore your choice! Even though, like you, I never see myself giving up things that make vegans vegans, there are so many fantastic raw, dairy-free and meat-free dishes out there. This is one of them. I’ll grab a spoon along with you, thanks. 🙂
Now that’s my kind of salsa! This looks so scrumptious, Liz! Perfect for summer parties and enjoying with a frosty margarita. Thanks for sharing!
Looks like a great summer side dish!
I’d be happy to make that salsa a meal! Looks amazing.
It looks like a great salad idea. I love avocados in salads. As a big pisci/carnivore I would just add some shrimps or chicken 😉
I grew up eating beans…This black bean avocado salsa looks a party in a bowl!!!!!!!!!!
I would be more than happy with this salsa in a wrap for lunch!
Loving this!
look really delicious dear Lizzy (I have to finish mine)!
xo
That’s one of our favorite salsa’s Liz! Brilliant idea to put it on pork carnitas. I’ll bet it’d be fab on thinly sliced flank steak too 🙂
You´re so right Liz, this salad is so perfect for the carnitas! Give me corn and avocado and I´m a happy person
Great combination salsa recipe,love it 🙂
Yum, this salsa looks great! This would definitely be great as a salad on its own or served up with your favorite dishes – I love any salad or salsa with avocados and cilantro!
This looks like a very filling, super delicious salsa salad. Nice pick!
Hmm this sounds and looks super. I really need more salsa in my life!
Yummy! You can’t beat a salsa with avocado (I couldn’t resist and did an avocado guac this month.) Those pork carnitas look mighty tasty too 🙂
Sounds like a very tasty salsa, I love adding beans to everything:@)
Yum-mmm-y! Your bean and avocado would be great in tortillas, on chips, on rice or quinoa! Thank you for sharing this delicious recipe, Liz!
I eat salsa daily, love this version!
At that point, why not just turn it into guacamole?
Lizzy, I love salsa! And I am addicted to tortilla chips hah! hah!
What a deliciously healthy pick for this month’s SRC.