Mexican Black Bean Corn Avocado Salsa is one of the best menu decisions you can make when hosting a Mexican feast. It’s an easy, 10-minute recipe made of black beans, corn, bell peppers, onion, avocado, cilantro, Serrano, and lime. It’s as good as my 5 Minute Mexican Restaurant Blender Salsa, so why not serve them side-by-side!
Mexican Black Bean Corn Avocado Salsa
Back in my college days, I managed a deli/bakery in a health food store.
After a few years as a small-batch, production bread baker, I hopped into managing the deli.
So, I basically got paid to play with food…a lot!
My co-manager, Kris, introduced her Black Bean and Corn Salad to the deli and, prior to that, I’m not sure I had ever had it.
Let’s just say, it flew off the shelves!
Here we are, several years later, and I believe, deep in my soul, that every deli should have some version of this timeless, healthy salsa salad available to customers.
It’s light, soooo 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…and couldn’t believe I was getting paid to do it.
Here are the super duper easy steps to make this recipe {see full recipe below}:
- open a can of black beans and get the corn ready
- chop bell pepper, onion, serrano pepper, and cilantro
- juice the limes and seed/chop the avocado
- combine everything (except the avocado) in a mixing bowl; cover and chill until ready to serve; then add avocado…and devour
Here’s what I love about Mexican Black Bean Corn Avocado Salsa:
It’s SO easy to assemble and comes together very 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!
It’s naturally vegan and gluten free…we love that!!
You can make it in advance
Everyone freaking lovvvvves this stuff!
Every time I make this salad, I end up wrecking my dinner appetite…works for me!
It makes a good dinner snack, actually…or just call it dinner sometimes! I mean, we all do it, right?
Here are the ingredients for Mexican Black Bean Corn Avocado Salsa:
- canned black beans
- corn
- red bell pepper
- red onion
- Serrano pepper
- cilantro
- limes
- salt and pepper
- avocado
Here are the tools I used to make it all happen:
Want more healthy Mexican feast recipes?
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.
Steak Nachos con Filet Mignon. will also knock it out of the park every single time!
* Note: This post has affiliate links and I receive a small commission for your purchases…at no cost to you. Thanks for supporting The Kitchen Girl! And feel free to ask me product questions…I’m happy to help!
Traci Antonovich
Yields 4 cups
Black beans, corn, bell peppers, onion, avocado, serrano pepper, cilantro, and lime offer loads of nutrition and flavor.
10 minPrep Time
10 minTotal Time
Save Recipe4.9 based on 11 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 Serrano pepper (seeded and diced)
- 1-2 Limes (juiced)
- Handful Cilantro (loosely chopped)
- Salt and Pepper to taste
- 1 ripe Avocado (diced)
Instructions
- In a medium-sized bowl, stir together BEANS, CORN, BELL PEPPER, ONION, SERRANO 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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