Black Bean Avocado Salsa


This has to be my favorite summer salsa. It's colorful and fresh tasting. It makes a bunch, so invite some friends over. I like to take the lime after it's been juiced and rub down the bowl I will be serving the salsa in. I also rub the lime on the plastic wrap this will help keep the avocados from turning brown. Don't forget the tortilla chips!

Prep Time:
15 mins
Additional Time:
2 hrs
Total Time:
2 hrs 15 mins
10 servings


  • 1 (15 ounce) can black beans (such as Bush's®), rinsed and drained

  • 1 (11 ounce) can whole kernel sweet corn, drained

  • 4 roma (plum) tomatoes, seeded and chopped

  • 1 small red bell pepper, diced

  • 1 jalapeno pepper, seeded and minced

  • cup chopped fresh cilantro

  • ¼ cup diced red onion

  • ¼ cup fresh lime juice

  • 2 tablespoons red wine vinegar

  • 1 teaspoon salt

  • ½ teaspoon ground black pepper

  • 2 avocados, diced


  1. Mix black beans, corn, tomatoes, red bell pepper, jalapeno pepper, cilantro, red onion, lime juice, vinegar, salt, and black pepper in a bowl; fold avocado into the mixture. Cover bowl with plastic wrap, putting it right on top of salsa; chill at least 2 hours.

Nutrition Facts (per serving)

140 Calories
6g Fat
19g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 140
% Daily Value *
Total Fat 6g 8%
Saturated Fat 1g 5%
Sodium 493mg 21%
Total Carbohydrate 19g 7%
Dietary Fiber 7g 25%
Total Sugars 3g
Protein 5g
Vitamin C 21mg 106%
Calcium 28mg 2%
Iron 1mg 8%
Potassium 471mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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