15 Minute Avocado Corn Black Bean Salsa. Perfect as an appetizer or snack! Serve at your next party with homemade tortilla chips!
Looking for a quick and easy appetizer or side dish? I’ve got you covered. This Avocado Corn and Black Bean Salsa takes less than 10 minutes to make and only requires a few ingredients. Healthy, easy and flavorful. Naturally vegan and gluten free.
Light and healthy with fresh avocado, tomatoes, black beans and corn. It’s dressed in fresh squeezed lime juice and extra virgin olive oil.
Perfect as an appetizer, snack or as a side dish to fish or chicken. Serve with homemade tortilla chips or on tacos. Super fresh and light.
This was originally going to be an avocado tomato salsa. But with corn and black beans on hand I thought they would be a great addition to this salsa. I had to use frozen corn because fresh corn is sadly not in season. Take this salad a step further and grill the corn in the summer time. The sweet corn and the tart lime juice go great together. Fresh cilantro and red onion are also added. Everything gets tossed together in one bowl making for an easy clean up.
Jalapenos are added for a little bit of spice as well as red onion for some color. This salsa is not overly spicy by any means. Just a little kick. You can add the seeds of the jalapeno if you are looking for a spicier salsa.
I served this Avocado Corn and Black Bean Salsa with my homemade tortilla chips.
Salsa tastes so much better when you make it at home. Super colorful, low in fat and loaded with fiber and nutrients. This salsa is very addicting. I like to double the batch to have a ton on hand for parties. It’s perfect for entertaining.
To make this festive Avocado Corn and Black Bean Salsa simply add all of the ingredients to a medium bowl except for the avocado. Toss to combine. Cover and place in the refrigerator for at least 30 minutes to allow the flavors to develop. When ready to serve add in avocado and toss gently making sure not to mash avocado. Serve immediately and enjoy!
Love this Avocado Corn and Black Bean Salsa? Here are a few other appetizers you’ll love!
Avocado Corn and Black Bean Salsa
- ½ cup cherry tomatoes, quartered
- ¼ cup red onion, minced
- 2 tablespoons cilantro, chopped
- ½ cup frozen corn, thawed
- ½ cup canned black beans, drained and rinsed
- ½ teaspoon jalapenos, minced
- 1 tablespoon fresh lime juice
- 1 tablespoon extra virgin olive oil
- ⅛ teaspoon salt
- ¼ teaspoon pepper
- 1 whole avocado, medium dice
- Add all of the ingredients to a medium bowl except for the avocado. Toss to combine.
- Cover and place in the refrigerator for at least 30 minutes to allow the flavors to develop.
- When ready to serve add in avocado and toss gently making sure not to mash avocado. Serve immediately.