Spice up your fiesta with this colorfully delicious Avocado, Black Bean and Corn Salsa! Diced tomato, onion, and jalapeño come together with with fresh corn, black beans, and ripe avocado, with lots of lime and cilantro to round out the classic Mexican flavors.
Course Appetizer
Cuisine Mexican
Keyword black bean and corn salsa
Prep Time 10 minutesminutes
Chilling Time 30 minutesminutes
Total Time 10 minutesminutes
Servings 6
Calories 165kcal
Author Erica
Ingredients
1(15 ounce) can black beansdrained and rinsed
1cupcorn kernelsfresh, frozen & thawed, or canned
1poundplum or Roma tomatoes(about 3-4) seeded and finely chopped
1ripe avocadochopped
½cuponionwhite or red; finely chopped
1-2jalapeño peppersmedium sized; seeded and diced
¼cupfresh cilantrochopped, plus more to taste
1tablespoonavocado oilor olive oil
2limesjuiced
1teaspoonlime zest
1 ½teaspoonsground cuminplus more to taste
½-1teaspoonkosher saltplus more to taste
Instructions
In a large bowl, combine black beans, corn, diced tomato, onion, jalapeño, and cilantro.
In a separate small bowl, whisk together the oil, lime juice and zest, cumin, and salt. Drizzle mixture over vegetables and toss well. Season to taste with more salt and cumin, if desired.
Chill 30 minutes before serving with chips, in a salad, or on tacos.