Avocado, Black Bean and Corn Salsa

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 minutes

Chilling Time 30 minutes

Total Time 10 minutes

Servings

Calories 165kcal

Author Erica

Ingredients

1 (15 ounce) can black beans drained and rinsed
1 cup corn kernels fresh, frozen & thawed, or canned
1 pound plum or Roma tomatoes (about 3-4) seeded and finely chopped
1 ripe avocado chopped
1/2 cup onion white or red; finely chopped
1-2 jalapeño peppers medium sized; seeded and diced
¼ cup fresh cilantro chopped, plus more to taste
1 tablespoon avocado oil or olive oil
2 limes juiced
1 teaspoon lime zest
1 1/2 teaspoons ground cumin plus more to taste
½-1 teaspoon kosher salt plus 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.

Nutrition