This easy but amazing black bean and corn salsa with avocado is one of my favorites to make, especially in the warmer months with all of the fresh produce in season. I typically make and serve it with chips, but it also adds a light yet flavorful punch to tacos, tamales, or any Mexican dish you may be cooking up tomorrow for Cinco de Mayo. It’s vibrant, full of healthy antioxidants, and it’s always a huge hit at my house.
I found this recipe from Skinnytaste.com on Pinterest a while ago, and I am so glad I tried it out! I hardly feel guilty for eating large quantities of it since it’s such a healthy and filling snack or side. My family (kids included!) and I gobble up this salsa almost as quickly as I can make it. I have found many recipes for this that don’t call for avocado…but 1. Being a California native, I’ve known for quite some time that avocados are awesome and 2. I feel like avocados are really having a food moment right now, right? (#avocadotoast). So of course my version has avocados in it…and yours should too!
After having recreated this salsa many times over, I have made some permanent personal changes to it and I wanted to share this easy summer staple with y’all here, and just in time for Cinco de Mayo!
- 15.5 oz can black beans, rinsed and drained
- 9 oz cooked corn, fresh or frozen (thawed if frozen) (I’ve also used drained low sodium canned corn in a pinch and that works fine too)
- 3 medium tomatos, chopped
- 1/3 cup red onion, chopped (not a fan of raw onions so I omit these…it’s safe to say they’re optional)
- 1 scallion, chopped (just like the red onion above, optional)
- juice of 1 1/2 – 2 limes
- 1 Tbsp olive oil
- 2 Tbsp fresh minced cilantro (or more to your liking, my hubby LOVES cilantro so we add more)
- salt and fresh pepper
- 2 large hass avocados, diced
- 1 diced jalapeño (optional, I keep this on the side so my hubby can add it to his…I’m such a wimp when it comes to spicy food)
In a large bowl, combine beans, corn, tomato,
onion, scallion, cilantro, salt and pepper. Mix in the fresh lime juice and stir in olive oil. Marinate in the refrigerator 30 minutes. Add avocado just before serving, and have diced jalapeño on the side for those who want to spice things up.