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

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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