Mexican Black Bean Corn Avocado Salsa is one of the best menu decisions you can make when you’re hosting a festive party. It’s a stress-free, 10 minute recipe made of black beans, corn, bell peppers, onion, avocado, cilantro, Serrano, and lime, all tossed together, chilled, and devoured with tortilla chips. Yum!
Mexican Black Bean Corn Avocado Salsa
A little back story…wayyyy back in my college days, I managed a deli/bakery in a health food store. My co-manager, Kris, introduced her Black Bean and Corn Salad to the grab and go cooler. Let’s just say, it flew off the shelves! Now, several years later, I still think every deli should have some version of this timeless, healthy salad available to customers. It’s so light, flavorful, and loaded with nutrition!
Inspired by Kris’s recipe, I came up with my version that relies on bell peppers instead of tomatoes. Every time I make this salad, I think of Kris, my college days…and how much I still love to play with food.
This recipe is so easy to assemble and comes together really quickly. The beans are loaded with fiber and protein. When you get a bite with each ingredient…oh my, it kinda makes you want to eat the entire bowl!
Every time I make this salad, I end up wrecking my dinner appetite…works for me! It makes a good dinner snack, actually!
Whatever your plans for summer holidays, or any day, add this to your list of 15-minute, easy party tasks. Once the season has passed, I’ll still be here!
Here is the ingredient list for Mexican Black Bean Corn Avocado Salsa:
- canned black beans
- frozen corn
- red bell pepper
- red onion
- Serrano pepper
- salt and pepper
Here are the tools I used to make it all happen:
Grab these other recipes to get ready for your Mexican feast! Check out my Avocado Dressing and Dip recipe. Or, if you don’t mind turning on the oven for a bit, grab my Vegetarian Skillet Enchilada Dip or Steak Nachos con Filet Mignon. You’ll be glad you did!
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