Go Back
–+ servings
A bowl with Avocado Black Bean and Corn Salsa, half of a lime, half of an avocado, and chips on a table.

Easy Black Bean Corn & Avocado Salsa Recipe

This Easy Black Bean Corn & Avocado Salsa Recipe tastes so refreshing and zippy with a burst of flavor in every bite. It's easy to scoop up into your favorite tortilla chips or top onto your tacos. Easy to make and yummy to eat any day of the week!
5 from 3 votes
Print Pin
Course: Appetizer, Side Dish
Cuisine: Mexican
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Servings: 10
Calories: 89kcal
Author: Braghan

Ingredients

  • 3 roma tomatoes
  • 1/2 onion
  • 1 avocado
  • 1/4 cup cilantro
  • 15 oz black beans drained
  • 15 oz sweet corn drained
  • 1/2 tsp cumin
  • 1/4 tsp salt
  • 1/2 lime

Instructions

  • Dice tomatoes, onion, avocado, and cilantro and place in a medium-size bowl. Add corn, black beans, cumin, and salt. Squeeze lime juice over the top and mix it all together. Serve immediately.
  • Store covered in an air-tight container in the refrigerator for up to 3 days.

Notes

  • Add diced jalapeño for some extra spice.
  • Due to oxidation, avocadoes will tend to brown after 6-8 hours.
***Nutritional values and cook times vary due to cookware and product brand selection.

Nutrition

Serving: 10g | Calories: 89kcal | Carbohydrates: 13g | Protein: 4g | Fat: 3g | Sodium: 291mg | Sugar: 4g
QR Code linking back to recipe