Corn Black Bean Avocado Salsa

This corn black bean & avocado salsa is loaded with flavor. It's perfect as a chip dip or side salad.

⏱️ 15 min 🔪 Prep: 15 min 📊 Easy 👁️ 38 views
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Corn Black Bean Avocado SalsaFoto: Sally's Baking Addiction — Sally

Ingredients

4 servings
  • 1 and 1/2 cups (270g) fresh, canned (and drained), or frozen (and thawed) corn kernels
  • 1 and 1/2 cups (270g) cooked/canned black beans, drained and rinsed (about 1 can)
  • 1/2 small red onion, diced
  • 1 cup (150g) 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

Steps

  1. Add everything to a large bowl. Stir. Taste and add more salt/pepper/cayenne if desired.

  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 keep the avocado from turning brown.)

#corn avocado salsa#appetizer#mexican
Source: Sally's Baking Addiction by Sally

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