Make this simple corn and black bean salsa in 5 minutes with a couple of pantry staples and a few fresh ingredients!
It’s the perfect flavorful topping for your tacos, a hearty side dish, and enjoyed with chips
Black Bean Avocado Salsa
Unlike traditional jarred salsa with black beans that tends to be runny, this fresh black bean and avocado salsa. is a refreshing and hearty switch from regular jarred salsa. Ripe tomatoes, cilantro, and lime juice brighten the flavors of canned beans and corn and make it a great way to use what you have in the pantry.
It’s also a versatile dish that can be served as an appetizer or on the side of everyday meals like cooked chicken and tacos, such as my Cajun Shrimp Tacos, which are divine!
Black Bean and Corn Salsa Ingredients
Here’s everything you’ll need to make this bean salsa recipe asap:
- tomatoes: I use Roma, but you can use any available ripe tomatoes. You’ll need about 1 ½ cups diced.
- corn: canned and frozen work great.
- black beans: add protein and fiber.
- red onion: sharp and sweet in flavor. Leave it out if your family isn’t a fan of raw onion. The salsa will still taste great.
- avocado: gives the salsa a delicious contrast to the tomatoes, cilantro, and fresh lime juice.
- fresh cilantro: essential for fresh salsas.
- lime: adds a fresh and bright flavor to salsa ingredients.
- salt: does what salt does and enhances the overall taste of the salsa.
Canned or Fresh Ingredients
Canned or frozen corn and canned black beans are the most convenient options for this salsa recipe. Using fresh will require an extra step to cook the corn and black beans. Save yourself some time and head to the pantry.
As far as tomatoes go, stick to fresh. Canned tomatoes have a different aftertaste and will alter the flavor of the salsa.
Take one minute and watch how easy it is to make this corn & black bean salsa.
Can You Make Bean and Corn Salsa Ahead?
This corn and black bean salsa is a great recipe to make ahead, but don’t add the avocado until just before serving. This way, you can prep the corn and black bean mixture and keep it in the fridge for up to 3 days without worrying about the avocado turning brown.
If you plan on making this salad ahead, think about another simple recipe like these easy-baked tacos. The combination of crunchy beef or chicken tacos with fresh corn and black bean salad is quite popular with most families.
More Easy Salsa Recipes
Salsa is a staple recipe in my house, and I’ve got plenty more ideas for you to make. The recipes listed below are suitable for chips, tacos, salads, and anything else you fancy.
Corn and Black Bean Salsa with Avocado
- 2 Roma tomatoes, diced
- 15 ounce can corn, drained and rinsed
- 15 ounce can of black beans, drained and rinsed
- ½ red onion, diced
- 1 avocado, pitted, peeled, and diced
- ¼ cup chopped cilantro, plus more for serving
- 1 lime, juiced
- ½ teaspoon salt
- In a large bowl, combine the tomatoes, corn, black beans, red onion, avocado, cilantro, lime juice, and salt. Toss to mix well.