Description
A vibrant and fresh salsa combining creamy avocado, sweet corn, and smoky black beans, perfect for any occasion.
Ingredients
Scale
- 2 ripe avocados, diced
- 1 cup corn (fresh kernels, canned drained, or frozen & thawed)
- 1 can (15 oz) black beans, rinsed and drained
- 1 red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime (about 1–2 tablespoons)
- Salt and freshly ground black pepper, to taste
- 1 small jalapeño or serrano, seeded and finely chopped (optional)
- 1 tsp olive oil (optional)
- 1/2 cup cherry tomatoes, quartered (optional)
Instructions
- Prepare ingredients: Dice the avocados, drain and rinse the black beans, chop the red bell pepper, finely chop the red onion and cilantro, and juice the lime. If using frozen corn, thaw completely; if using canned corn and you prefer a roasted note, briefly sauté or char the corn.
- Combine: In a large bowl, add the diced avocados, corn, rinsed black beans, diced red bell pepper, chopped red onion, and cilantro.
- Dress: Drizzle the lime juice over the mixture, add a pinch or two of salt and a crack of black pepper (adjust to taste). If using, add the jalapeño and olive oil.
- Toss gently: Fold the ingredients together carefully to keep chunks of avocado intact — avoid overmixing to preserve texture and presentation.
- Taste and adjust: Add more lime, salt, or pepper as needed. Serve immediately or chill briefly before serving.
Notes
For best texture, use slightly underripe avocados. Rinse canned beans well to reduce sodium.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No Cooking Required
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 254
- Sugar: 3g
- Sodium: 200mg
- Fat: 11.8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10.3g
- Trans Fat: 0g
- Carbohydrates: 32.6g
- Fiber: 12.4g
- Protein: 8.7g
- Cholesterol: 0mg