This Avocado Black Bean and Corn Salsa is perfect for summer time! It is loaded with tons of veggies, beans, corn, avocado and lots of flavor. Serve this salsa with chips or put it on tacos, fajitas (such as our Crock Pot Chicken Fajitas) or anything else!
Ingredients for Avocado Black Bean and Corn Salsa
This salsa so satisfying and easy to make! The hardest part is chopping however most of the veggies can be bought pre-chopped in the produce section if you are short on time or not great with a knife. For this salsa, you will need:
- Red Bell Pepper
- Black Beans
- Garlic Salt
- White Vinegar
- Olive Oil
- Lime Juice
How to make Avocado Black Bean and Corn Salsa
To make this salsa, first gather all of your ingredients. Then, drain and rinse the corn and black beans. Add them to a large bowl. Then, chop your tomatoes, bell pepper, onion, cilantro and avocado. Add them all to the same bowl with the corn and beans. Add the garlic salt, white vinegar, olive oil and lime juice. Stir well and then refrigerate for at least an hour to let the flavors marinate together.
After allowing to marinate, serve how you desire and enjoy! Store leftover salsa in the refrigerator in an air tight container for up to 3 days. Avocado may brown slightly but it is still good to eat.
Frequently Asked Questions
Avocado season in the United States is May through August. While avocados are available all year long they will have the best flavor during this time.
Ripe and ready to use avocados are usually darker in color. They should also be slightly soft, but not mushy. Look for both the color and feel when picking out an avocado.
Yes, if you would rather wait until the last minute the avocado can be added right before serving. The lime juice and vinegar do help to slow the browning of the avocado when it is in the salsa.
For more delicious recipes like this one, try our Easy Roasted Potatoes, Oven Roasted Corn on the Cob, Tropical Salsa, Easy Beer Cheese Fondue, Whipped Feta Dip with Roasted Red Peppers, Homemade Salsa Verde with Pineapple, Easy Homemade Chocolate Hummus, Black and Green Olive Tapenade, Fried Plantains, Homemade Hummus, Baked Zucchini Chips, Chickpea Salsa, Bruschetta with Balsamic Glaze, Cranberry Pecan Goat Cheese Log and Simple Black Beans.
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- 3 tomatoes, diced
- 1 red bell pepper, diced
- 1/2 sweet onion, diced
- 1/3 cilantro, chopped
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 2 avocados, diced
- 1 tsp garlic salt
- 1 tbsp white vinegar
- 2 tbsp olive oil
- Juice of 1 lime
- Prepare all of the ingredients. Dice all of the vegetables: tomatoes, bell, peppers, onion and avocados. Chop the cilantro. Drain and rinse the black beans. Drain the corn.
- Combine all of the ingredients in a large bowl. Stir to mix. The lime juice will help to keep the avocado from turning brown. If desired, add avocado after refrigerating to marinate.
- Refrigerate salsa to marinate for 60-90 minutes before serving.
- Serve with chips or over tacos or fajitas!
If you will be marinating the salsa longer than 90 minutes and don't want to risk the avocado turning go ahead and add it just before serving!
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Nutrition InformationYield 10 Serving Size 1/10th recipe
Amount Per Serving Calories 160Total Fat 9gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 7gCholesterol 0mgSodium 316mgCarbohydrates 18gFiber 6gSugar 4gProtein 5g
This post was originally published February 19, 2020 and updated on May 17, 2021.