This black bean and corn salsa recipe with avocado is a healthy, easy dip to serve as a flavorful appetizer or snack. Made with canned beans and canned corn, it’s a snap to put together in about 10 minutes! Pair this fresh and zippy salsa with tortilla chips, or use it as a topping for tacos, burrito bowls, and more.

If you love my vegetarian black bean taco salad, make this salsa recipe ASAP!

bowl with corn and black bean avocado salad with silver serving spoons on a striped tea towel, surrounded by some ingredients

I’m a chips and dip kind of girl. Give me a bowl of tortilla chips and a homemade dip and I’ll pretty much do anything for you!

I’ve got a dip recipe for any occasion: have you tried my homemade guacamole, homemade tzatziki, ranch dip, or yogurt spinach dip?

But when the weather warms up and I want a super fresh, zesty dip, I made this black bean corn avocado salsa!

It’s a little spicy, a little crunchy, a little creamy, and a lot of delicious.

I adore this corn salsa recipe for a few reasons:

  • No blending, mashing, or special equipment required
  • Made with canned beans and corn, so prep is super fast and easy
  • It’s versatile: use it as dip with chips or jazz up tacos, burrito bowls, or wraps

This recipe is vegan, gluten free, nut free, and dairy free. It makes about 6 cups of salsa!

black bean corn avocado salsa ingredients measured out

Ingredients

You’ll need just 12 simple ingredients to make this salsa:

  • Canned black beans: Canned black beans are a pantry staple that pack a nutrition punch! They’re an excellent source of dietary fiber and provide plant-based protein.
  • Canned corn kernels: If you have fresh corn, by all means, you can use it! I used canned corn because it is available all year round, is affordable, and is super convenient.
  • Avocado: If you can, use an avocado that is juuuust starting to ripen, so that it still holds its shape when diced up, and doesn’t get mushy.
  • Cherry tomatoes: Halved cherry tomatoes add moisture and classic salsa tomato flavor. You can also use a big tomato – just dice it up!
  • Shallot: Minced shallot brings onion-y flavor to the salsa without being overpowering.
  • Cilantro: Fresh cilantro is a classic salsa ingredient and brings so much fresh flavor to this recipe.
  • Jalapeno: Add some heat with fresh minced jalapeno pepper. If you like it spicy, include the seeds. If you prefer a mild heat, omit the seeds.
  • Lime: Fresh lime juice and a little olive oil is all you need to dress the salsa.
  • Extra virgin olive oil: A drizzle of extra virgin olive oil helps lightly dress the salsa.
  • Cumin
  • Garlic powder
  • Salt

Kitchen equipment needed

  • Mixing bowl
  • Mixing spoons
  • Measuring cups and spoons
  • Chef’s knife, 6 or 8 inch
  • Cutting board
  • Can opener

Step-by-step instructions

This recipe couldn’t be easier to make!

  • Prep all your ingredients: drain and rinse the canned corn and beans, dice the avocado, mince the shallot and jalapeno, and chop the cilantro.
  • Combine the ingredients in a mixing bowl. Add lime juice, olive oil, salt, and spices.
  • Mix it all together until well combined. Let the salsa sit for 10 minutes for the flavors to meld, and serve!
black bean, corn, avocado salsa in mixing bowl before being mixed together
black bean, corn, avocado salsa mixed up in a mixing bowl

Storage

This recipe makes about 6 cups, so it’s likely that you will have some leftovers.

Store black bean and corn salsa in an airtight container in the fridge for up to 1 week.

Give it a gentle stir before serving again.

Serving suggestions

Of course, this corn, black bean, and avocado salsa is perfect to pair with tortilla chips.

But it’s a super versatile recipe! Use any leftovers with:

  • Tacos
  • Burrito bowls
  • Wraps
  • As a side salad
  • Topping for your favorite grilled protein, like salmon or steak
bowl with corn and black bean avocado salad with silver serving spoons on a striped tea towel, surrounded by some ingredients

Black beans nutrition benefits

Beans are one of the healthiest foods on the planet!

One cup of black beans provides:

  • 18 grams of dietary fiber (64% of your daily needs)
  • 16 grams of plant-based protein
  • 153 mcg folate (38% of your daily needs)
  • 0.508 mg copper (56% of your daily needs)
  • 815.4 mg potassium (17% of your daily needs)
  • 1.42 mg zinc (13% of your daily needs)

Black beans are rich in both soluble and insoluble fiber

Soluble fiber is especially important in the diet, because binds to dietary cholesterol, which can help lower “bad” LDL cholesterol levels.

bowl with corn and black bean avocado salad on a striped tea towel, surrounded by some ingredients

Avocado nutrition benefits

Avocado is one of the best dietary sources of monounsaturated fatty acids.

These healthy fats are good for us because they help prevent heart disease.

Additionally, avocados have lots of dietary fiber – one whole avocado packs 10 grams of fiber, (36% of your daily needs)! 

Diets high in fiber have many health benefits, including digestive health, gut health, weight management, and blood sugar management.

Avocados also have a lot of micronutrients. A whole avocado provides:

  • 121.5 mcg folate (30% of your daily needs)
  • 0.386 mcg vitamin B6 (23% of your daily needs)
  • 3.1 mg vitamin E (21% of your daily needs)
  • 31.5 mcg vitamin K (26% of your daily needs)
  • 727.5 mg potassium (15% of your daily needs)
  • 0.28 mg copper (31% of your daily needs)

Let me know if you love this post by leaving a comment or star rating below, and check out Instagram and Pinterest for more healthy lifestyle inspiration. Thanks for stopping by!

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bowl with corn and black bean avocado salad with silver serving spoons on a striped tea towel, surrounded by some ingredients

Quick & Healthy Corn and Black Bean Salsa with Avocado

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  • Author: Alex Aldeborgh, RD
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 6 cups 1x
  • Category: appetizers, snacks
  • Method: no cook
  • Cuisine: Mexican-American
  • Diet: Vegan
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Description

This black bean and corn salsa recipe with avocado is a healthy, easy dip to serve as a flavorful appetizer or snack. Made with canned beans and canned corn, it’s a snap to put together in about 10 minutes! Pair this fresh and zippy salsa with tortilla chips, or use it as a topping for tacos, burrito bowls, and more.

If you love my vegetarian black bean taco salad, make this salsa recipe ASAP!


Ingredients

Scale
  • 1 15 oz can corn kernels, drained and rinsed
  • 1 15 oz can black beans, drained and rinsed
  • 1 large ripe avocado, peeled and diced into cubes
  • 1 1/2 cups cherry tomatoes, halved
  • 1/3 cup jalapeno, minced *
  • 1/4 cup shallot, minced
  • 1/4 cup packed cilantro, chopped
  • Juice of 1 lime
  • 2 tbsp extra virgin olive oil
  • 1/4 tsp cumin
  • 1/8 tsp garlic powder
  • 1/4 tsp Kosher salt
  • Tortilla chips, for serving


Instructions

  1. Combine all of the ingredients in a mixing bowl.
  2. Use mixing spoons to gently toss everything together until well combined.
  3. Let sit for 10 minutes for the flavors to meld, toss again, and serve it up with tortilla chips.

Notes

* if you like spicy salsa, include the seeds from the jalapeno when you mince it up. If you prefer a mild salsa, remove the seeds and only mince up the pepper flesh.

Storage

This recipe makes about 6 cups, so it’s likely that you will have some leftovers.

Store black bean and corn salsa in an airtight container in the fridge for up to 1 week.

Give it a gentle stir before serving again.