Black Bean and Corn Salsa

beans, corn, dived vegetables, and diced avocado in wooden bowl

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Black Bean and Corn Salsa

This super easy Black Bean and Corn Salsa is the combination of amazing flavors and colors, filled with beans, fresh veggies, and a zesty dressing. It comes together in minutes and is perfect to bring to a backyard summer BBQ or year-round potluck. Everyone loves it!

Prep Time10

Total Time10

Course: Dip, Salad

Cuisine: Mexican

Keyword: bean salad, corn salsa, salsa

Servings:

Ingredients

FOR THE SALSA

15 ounce can black beans , rinsed and drained
14 ounce can sweet corn , drained (see notes for fresh or frozen corn)
1/2 a small red bell pepper , ribs and seeds removed, very finely diced
1 small jalapeno , ribs and seeds removed, very finely diced
1/3 cup very finely diced red onion
1 ripe avocado , diced small

FOR THE DRESSING

2 tablespoons finely chopped fresh cilantro (or parsley)
2 tablespoons extra-virgin olive oil
2 tablespoons lime juice
1/2 tablespoon balsamic vinegar (or red wine vinegar)
2 teaspoons honey
1/2 teaspoon coarse salt
1/4 teaspoon pepper
1/8 teaspoon cumin

FOR SERVING

tortilla chips , optional

Instructions

Place corn, beans, bell pepper, jalapeno, and onion, in a large bowl.
Prepare the dressing by adding all of the ingredients into a jar with a tight-fitting lid. Screw on the jar and shake vigorously for 1 minute until well combined and emulsified.
Pour the dressing over the corn and bean mixture and gently toss to coat.
The salad is okay to serve immediately, but is even better if covered and placed in the refrigerator for 1 hour.
Just before serving, gently fold in the diced avocado.
Enjoy as a side salad or transfer to a serving bowl and enjoy with tortilla chips.

Notes

Use fresh or frozen corn instead of canned. Of course nothing beats fresh corn off the cob! If you have the time, it's worth grilled whole corn on the cob until slightly charred and then cutting off the kernels. You can also use 1 cup of frozen (thawed) corn.

Change the heat level. This salsa isn't spicy, but it does have a bit of heat due to the chopped jalapeño. By removing the seeds and ribs of the pepper, it really cuts back on the spice level. Alternatively, you can include the seeds or use more than one jalapeño for more heat.

Nutrition