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avocado corn salsa in a colorful bowl with chips

Corn Black Bean Avocado Salsa

  • Author: Sally
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: about 4 cups
  • Category: Appetizer
  • Method: Cooking
  • Cuisine: Mexican


This corn black bean & avocado salsa is loaded with avocado, black beans, corn, and cilantro. It’s perfect as a chip dip or side salad.


  • 1 and 1/2 cups fresh, canned, or frozen (and thawed) corn kernels
  • 1 and 1/2 cups canned (cooked) black beans, drained and rinsed
  • 1/2 small red onion, diced
  • 1 cup diced tomato
  • 1 avocado, chopped
  • 1/4 cup chopped cilantro
  • 2 Tablespoons olive oil
  • juice of 1 lime
  • 1 clove garlic, minced
  • 1 teaspoon salt
  • pinch ground pepper
  • pinch cayenne pepper
  • optional: 1 small jalapeño pepper, seeded and chopped


  1. Add everything to a large bowl. Stir. Taste and add more salt/pepper/cayenne as needed.
  2. Cover and let sit in the refrigerator for 1 hour or up to 1 day before enjoying. I find its flavor is best after an hour or so. (The lime juice and red onion keeps the avocado from turning brown.)


  1. This recipe is so forgiving! Feel free to sub ingredients and spices in and out according to your tastes. Sometimes I add diced mango for a fruity, refreshing twist.

Keywords: corn avocado salsa