Black Bean, Avocado, and Corn Salsa


This is one of my most requested recipes. People who don't like avocado, red onion, or spicy food love this corn salsa.

Prep Time:
10 mins
Total Time:
10 mins
6 servings


  • 1 (14 ounce) can black beans, rinsed and drained

  • 2 cups frozen corn kernels

  • 1 cup cilantro, roughly chopped

  • ½ red onion, chopped

  • 1 ½ limes, juiced

  • 2 tablespoons extra-virgin olive oil

  • 2 teaspoons hot sauce

  • 1 ½ teaspoons ground cumin

  • salt and ground black pepper to taste

  • 1 avocado, diced


  1. Mix black beans, corn, cilantro, red onion, lime juice, oil, hot sauce, cumin, salt, and pepper together in a large bowl. Lightly toss in avocado immediately before serving to ensure it does not turn brown.

Cook's Notes:

I use Sriracha if it's a hot crowd and Frank's RedHot(R) if it's a mild crowd. If you feel the hot sauce will make it too liquidy you could substitute in chopped jalapeno(s).

Try to get the beans as dry as possible to reduce the amount of liquid in the salsa.

There's no need to defrost the corn kernels since they will keep the salsa cool.

Nutrition Facts (per serving)

215 Calories
10g Fat
28g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 215
% Daily Value *
Total Fat 10g 13%
Saturated Fat 2g 8%
Sodium 330mg 14%
Total Carbohydrate 28g 10%
Dietary Fiber 9g 32%
Total Sugars 3g
Protein 7g
Vitamin C 18mg 88%
Calcium 47mg 4%
Iron 2mg 13%
Potassium 563mg 12%

* 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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