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Black Bean Salsa with Avocado & Corn

This Simple and Easy to make Black Bean Salsa with Avocado & Corn recipe is a perfect recipe for Game Season and entertaining combining black beans, avocado, corn, diced tomatoes, jalapeño peppers, cilantro, and lime juice. It goes perfectly with crunchy tortilla chips, tacos, or even burgers and hot dogs as a condiment on Game night.

Over the years, this has been a go-to recipe for snacks and a one I never felt guilty over my son eating with his close friends.  I can easily serve it to my vegetarian friends without worry. It’s packed with protein,  looks pretty when served and has a perfect chunky texture. Definitely a win-win situation in the snack and condiment department.

I like using fresh organic ingredients in ours as much as possible however living in Florida that easily accomplished this time of year, I do understand that it may not be possible for everyone making this recipe so let’s talk about a few things that may be substituted when making Black Bean Salsa with Avocado & Corn

Black Bean #Salsa with #avacados and #corn

Organic fresh Corn may be substituted with frozen organic corn from your garden or a local market or plain frozen corn if needed. I have located several brands of frozen organic corn on the net if you can not locate it at your favorite grocer and desire to use it.

Cooked Black Beans not everyone has time to cook down fresh black beans, I can completely understand and relate.  Canned black beans are an easy option to use, simply drain beans and rinse thoroughly, and drain black beans again.

Scallions or Vidalia onion can be replaced with chopped red onions if desired.

Chopped Cilantro if you are having a difficult time locating chopped cilantro sometimes local grocers carry herb pastes in the produce section, as well as dried cilantro which will be located in the dried spice section of your market.

Fresh Lime juice may be substituted with bottled lime juice many brands also sell organic lime juice as well.

Black Bean Salsa with Avocado & Corn
  •  1 Hass avocado pitted and diced
  • 1 cup fresh corn kernels, removed from cob (about 2 ears of corn)
  • 1 cup freshly cooked black beans, rinsed and drained
  • 1 cup tomatoes diced
  • 1/4 cup finely chopped red pepper
  • 1/4 cup sliced scallions
  • 1/8 of a cup minced Vidalia Onions
  • 1 jalapeño pepper, minced
  • 3-4 tablespoons cilantro, chopped
  • zest of 1 lime
  • juice of 2 limes
  • 2 tablespoons of olive oil
  • 1 tablespoon minced garlic
  • 1 teaspoon of sugar, optional
  • 1/4 teaspoon of cumin
  • Kosher salt
  • freshly ground pepper
Method

Note: If you are using canned black beans, be sure to drain, and rinse, and drain again. If using frozen corn versus fresh, naturally defrost in a container on the counter.

  1. Add an entire list of ingredients together in a glass dish.
  2. Gently mix all ingredients, add Kosher salt and freshly ground pepper to taste, along with 1/8 teaspoon of cumin.
  3. Mix gently, but thoroughly again.
  4. Place in refrigerator for 1-2 hours before serving

 

© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2018-2014. Unauthorized use and/or duplication of this material or photos without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content. You may not copy and paste recipes to share on Social Platforms.

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15 Comments

  • Reply
    Joanne T Ferguson
    May 17, 2015 at 1:02 am

    Looks absolutely delicious Heidy! Pinned and shared!

  • Reply
    Nicole Neverman
    October 16, 2014 at 4:33 pm

    Thank you so much for attending week 5 of #PureBlogLove and linking your fantastic blog post, I can’t wait to see what you have in store for our party next week Thursday 8 PM EST- Sundays at midnight . Have a great day!
    Nicole
    http://picnicnz.blogspot.co.nz/

  • Reply
    Hadia
    October 10, 2014 at 7:31 am

    I have to make this very soon Heidy. The combination sounds a great balance of textures, and I bet this makes a great appetizer for any party!!

    • Reply
      Heidy L. McCallum
      December 19, 2014 at 12:54 pm

      Thank you Hadia, I love black bean salsa and I bet you are going to love it!!

  • Reply
    Tasting Page
    October 9, 2014 at 2:31 am

    I love all these ingredients, so I know I’d love this salsa too!

    • Reply
      Heidy L. McCallum
      December 19, 2014 at 1:00 pm

      Thanks for stopping by to check out the salsa recipe, let me know if you enjoy it when you make it!

  • Reply
    The Foodie Affair
    October 8, 2014 at 12:23 am

    I want to grab a corn chip and dive into this fresh and tasty salsa! This is the perfect snack and filling with the beans and avocado. I would also add this as a topping to grilled chicken for a main dish!

    • Reply
      Heidy L. McCallum
      December 19, 2014 at 12:59 pm

      It’s fantastic on Chicken, I have used it on fish too.

  • Reply
    savoryexperiments
    October 7, 2014 at 8:58 pm

    Your black bean salsa looks so fresh and yummy. I can see serving it with chips, on top of grilled chicken or steak, with shrimp, on salad and of course with tacos!

    • Reply
      Heidy L. McCallum
      December 19, 2014 at 12:58 pm

      Thank you Jessica, glad you enjoyed the salsa with black beans!

  • Reply
    KC Kahn the Kitchen Chopper
    October 7, 2014 at 3:52 pm

    The colors in your salsa jump off the page and hopefully into a tortilla! 🙂 Lovely dish. Thanks Heidy! Pinned and Stumbled.

    • Reply
      Heidy L. McCallum
      October 7, 2014 at 4:04 pm

      Thank you Kc, glad you enjoyed the Black Bean Salsa with Avocado & Corn recipe.

  • Reply
    Nicole Neverman
    October 7, 2014 at 2:19 am

    What a lovely salsa! This sounds so simple and so fresh 🙂 I love the hint of spice in there too.

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