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.
Keyword black bean and corn salsa
Prep Time 10minutes
Chilling Time 30minutes
Total Time 10minutes
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
1/2cuponionwhite or red; finely chopped
1-2jalapeño peppersmedium sized; seeded and diced
¼cupfresh cilantrochopped, plus more to taste
1tablespoonavocado oilor olive oil
1 1/2teaspoonsground cuminplus more to taste
½-1teaspoonkosher saltplus more to taste
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.