This Black Bean Corn Salsa is a simple, ten-minute recipe made with canned black beans, sweet corn, bell peppers, red onion, and avocado. Distinct Mexican flavors come from the added cilantro, jalapeño pepper, and fresh lime juice. Serve with tortilla chips or spoon it over your favorite Mexican entree.
Black Bean and Corn Salsa
One of my favorite Mexican party foods of all time is black bean and corn salsa.
I absolutely love the texture of the beans and fresh produce combined with the distinct Mexican flavors of fresh cilantro, jalapeño, and lime juice.
This fun, Tex-Mex recipe dates back to my earliest beginnings as a deli/bakery manager in a health food store.
My co-manager, Kris, brought her black bean and corn salsa recipe to the deli and I’ll never forget how that stuff flew off the shelves!
It’s light, soooo flavorful, and loaded with nutrition!
I adapted Kris’s black bean salsa recipe and added bell peppers [instead of tomatoes].
Every time I make this salsa, I think of Kris and those glorious college days where I got paid to play with food.
How to make Black Bean and Corn Salsa:
1. drain and rinse the canned black beans
2. thaw corn
3. chop bell peppers, onions, jalapeño pepper, and cilantro
4. juice the limes and chop the avocado
5. combine all ingredients (except avocado) in a mixing bowl
6. cover and chill until ready to serve, then add avocado…and devour
What I love about Black Bean Salsa:
~ easy to assemble and comes together in ten minutes
~ canned black beans are convenient to use and loaded with fiber and protein
~ naturally vegan and gluten free
~ five minute assembly time
~ can be made a day or two in advance
~ uses everyday ingredients
~ everyone LOVES it
Black Bean and Corn Salsa Ingredients:
- canned black beans
- frozen sweet corn
- red bell pepper
- red onion
- jalapeño pepper
- cilantro
- fresh lime
- salt and pepper
- avocado
Tools I use to make this recipe:
If you like this Black Bean and Corn Salsa recipe, you’ll love these other healthy Mexican dishes:
Mexican Restaurant Style Salsa
Creamy Avocado Ranch Dressing and Dip
Peach Pico de Gallo Tomato Salsa
Southwest Black Eyed Pea Salsa
Traci Antonovich
Yields 4 cups
Mexican salsa with black beans, corn, bell peppers, onion, avocado, serrano pepper, cilantro, and fresh lime juice.
10 minPrep Time
10 minTotal Time
Save Recipe5 based on 24 review(s)
Ingredients
- 1-15oz can Black Beans (drained and rinsed)
- 1 cup Corn (fresh, frozen, or canned)
- 1 Red Bell Pepper (diced)
- 1/2 cup Red Onion (diced)
- 1 jalapeño pepper (seeded and diced)
- 1-2 Limes (juiced)
- Handful Cilantro (loosely chopped)
- Salt and Pepper to taste
- 1 ripe Avocado (diced)
Instructions
In a mixing bowl, stir together BEANS, CORN, BELL PEPPER, ONION, JALAPENO PEPPER, LIME JUICE, CILANTRO, SALT, and PEPPER; cover and refrigerate.
To serve, gently fold in diced AVOCADO.
Serve with tortilla chips or as a topping for nachos, tacos, burritos.
Notes
This salsa is a lot like Cowboy Caviar with avocado {minus the black eyed peas}.
Traci Antonovich
About my recipes: Minimal meat & more plants!
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