This corn black bean & avocado salsa is a party in a bowl! Loaded with chunks of avocado, plus plenty of black beans, cilantro, lime, red onion, and flavor, this is a quintessential dip for chips, but also makes for a wonderful side dish salad.
Tell Me About This Corn Black Bean & Avocado Salsa
- Texture: For texture lovers, this salsa is a dream come true. There’s something different in every single bite which makes it hard (actually IMPOSSIBLE) to stop eating it. You’ll never get bored!
- Flavor: You’ll enjoy many different flavors like salty, tangy, and a little bit sweet from the corn. Plus, the lime juice gives it incredible zing. There’s a hint of heat from cayenne pepper and jalapeño, but I consider this to be a mild salsa.
- Ease: This is a very easy dip, salsa, and side dish recipe because everything goes into 1 bowl. Mix it up and you’re done. Like homemade pesto, this is a “hardly a recipe” recipe because it’s so very simple.
- Time: Total prep time is 10 minutes. It tastes best after at least 1 hour in the refrigerator, which gives the flavors a chance to mingle and infuse one another.
Here is everything you need:
You’ll mix everything together in a large bowl. Most of the time will be spent chopping!
Success Tips for Corn Black Bean & Avocado Salsa
How to Serve
No matter how you serve it, you should expect there won’t be any leftovers!
P.S. Have leftover limes? For dessert, make lime-infused treats such as mini margarita cheesecakes, key lime pie or key lime pie bars, or coconut lime cookies!
Corn, Black Bean & Avocado Salsa Recipe
Ingredients You’ll Need
Instructions
- Add everything to a large bowl. Stir. Taste and add more salt/pepper/cayenne if desired.
- 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.)
avocados, black beans, black pepper, cayenne pepper, cilantro, corn, garlic, jalapeño pepper, lime juice, limes, oil, onions, tomatoes
