I am such a sucker for a good salsa… and really any kind of dip! I could live on dips and dips alone. This Avocado Black Bean and Corn Salsa was made for a party and we had it with our Crock Pot Chicken Fajitas. This salsa could be put on top on fajitas or tacos or just eaten with some good chips!
Avocado, tomatoes, onion, black beans, corn, cilantro, etc etc make this salsa so satisfying. Also, talk about easy! 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.
How to make Avocado Black Bean and Corn Salsa
First, gather all of your ingredients (scroll down to the bottom for the full recipe). Then, chop those that need to be chopped (except the avocado) and drain and rinse the canned ingredients. Combine all of the ingredients, aside from the avocado, and let them marinate in the refrigerator for at least 1 hour up to overnight.
Then, when ready to serve chop the avocados and add them into the salsa and toss gently to mix it in. The lime juice and vinegar will help to keep the avocado from turning brown. **It can also be added before refrigerating, which I normally do, however it does turn slightly brown when it sits.
How to Store Homemade Salsa
This salsa can be kept in the refrigerator for up to 3 days depending on the freshness of the ingredients. Do not keep in the pantry or freezer.
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 Information:Yield: 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