Mexican Black Bean, Corn, & Avocado Salsa

Mexican black bean and corn salsa with avocado in a brown bowl

Mexican Black Bean, Corn, & Avocado Salsa

This easy black bean and corn salsa is a healthy and hearty side dish, salad, appetizer, or snack that is amazing when paired with grilled chicken or pork as a main dish, and equally perfect for a hearty but healthy dip appetizer for any party or game day! This simple but delicious blend of beans, corn, avocado, red pepper, jalapeño, and a fresh honey lime dressing makes this salsa so good that you might just add it to everything!

5 from 22 votes

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Prep Time 15

Total Time 15

Course Appetizer, Condiment, Gluten-free, Main Course, Main Dish, Salad, Side Dish, Snack

Cuisine Mexican

Servings people

Calories 467 kcal

Equipment

Ingredients

3 cups black beans rinsed and well drained
2 cups corn kernels
¼ cups red onion minced
½ large red bell pepper diced very small
½ large green bell pepper diced very small
1 medium jalapeno seeds & membranes removed, minced, optional
⅓ cups fresh cilantro chopped or snipped
¼ cups olive oil
2 tablespoons lime juice freshly squeezed
2 teaspoons honey
2-3 cloves garlic pressed
1 teaspoon salt
½ teaspoon smoked paprika
½ teaspoon black pepper
1 large avocado diced

Instructions

Combine the black beans, corn, onion, peppers, jalapeño, and cilantro in a large mixing bowl.
In a small bowl, mix the olive oil, lime juice, honey, garlic, salt, paprika, and black pepper.
Pour the vinaigrette over the bean mixture and toss to combine. Refrigerate for 30 minutes or longer, up to overnight.
Just before serving, dice the avocado and toss with the salad.

Notes

Add the avocado immediately before serving so that it doesn't have time to oxidize and turn brown.

Nutrition

Keyword black bean, cilantro, corn, dressing, salad, salad dressing, salsa

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