Black Bean Avocado Salsa

This has to be my favorite summer salsa. It’s colorful and fresh tasting. It makes a bunch, so invite some friends over. I like to take the lime after it’s been juiced and rub down the bowl I will be serving the salsa in. I also rub the lime on the plastic wrap this will help keep the avocados from turning brown. Don’t forget the tortilla chips!

Original recipe makes 10 servings


1 (15 ounce) can black beans (such as Bush’s®), rinsed and drained
1 (11 ounce) can whole kernel sweet corn, drained
4 roma (plum) tomatoes, seeded and chopped
1 small red bell pepper, diced
1 jalapeno pepper, seeded and minced
1/3 cup chopped fresh cilantro
1/4 cup diced red onion
1/4 cup fresh lime juice
2 tablespoons red wine vinegar
1 teaspoon salt
1/2 teaspoon ground black pepper
2 avocados, diced

  • PREP

    15 mins


    2 hrs 15 mins


  1. Mix black beans, corn, tomatoes, red bell pepper, jalapeno pepper, cilantro, red onion, lime juice, vinegar, salt, and black pepper in a bowl; fold avocado into the mixture. Cover bowl with plastic wrap, putting it right on top of salsa; chill at least 2 hours.


Calories: 140 kcal
Carbohydrates: 19 g
Cholesterol: 0 mg
Fat: 6.4 g
Fiber: 6.9 g
Protein: 4.6 g
Sodium: 493 mg