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–+ servings

Salsa Recipe

Bright, zesty corn and avocado salsa with black beans and tomato — a fresh, easy-to-make dip or topper for tacos and grilled dishes.
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Course: Appetizer
Cuisine: Mexican
Keyword: salsa, corn salsa, avocado salsa, black bean salsa, dip, appetizer, Mexican
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4 servings (about 1/2 cup per serving)
Calories: 130kcal

Ingredients

  • 1 cup cooked corn kernels fresh or thawed frozen
  • 1 can 15 oz black beans, drained and rinsed (optional)
  • 2 medium ripe tomatoes seeded and diced
  • 1 ripe avocado diced
  • 1/4 cup red onion finely diced
  • 1 jalapeño seeded and finely chopped (optional)
  • 1/4 cup fresh cilantro chopped
  • Juice of 1 lime about 2 tbsp
  • 1 –2 tbsp extra-virgin olive oil
  • 1/2 tsp ground cumin
  • Salt and freshly ground black pepper to taste
  • Pinch of sugar or a drizzle of honey optional

Instructions

  • If using fresh corn, slice kernels from the cob; for extra flavor, char on a hot skillet 3–4 minutes and let cool.
  • Drain and rinse black beans thoroughly and set aside to remove excess water.
  • Seed and dice the tomatoes and add them to a large mixing bowl.
  • Finely dice red onion and jalapeño (remove seeds for milder heat) and add to the bowl.
  • Add the corn and black beans to the tomato mixture and toss gently to combine.
  • Add chopped cilantro, ground cumin, salt and pepper; toss again to distribute seasoning.
  • Squeeze lime juice and drizzle olive oil over the mixture; toss to coat everything evenly.
  • Gently fold in the diced avocado to keep pieces intact.
  • Taste and adjust seasoning — add more lime, salt, or a pinch of sugar if needed.
  • Let the salsa rest 10–15 minutes for flavors to meld, then serve with chips or as a topping.

Nutrition

Calories: 130kcal | Carbohydrates: 14g | Protein: 3g | Fat: 7g | Sodium: 180mg | Fiber: 4g