Recipe by Dawn
"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!"
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1 (15 ounce) can
black beans (such as Bush's®), rinsed and drained
1 (11 ounce) can
whole kernel sweet corn, drained
roma (plum) tomatoes, seeded and chopped
red bell pepper, diced
jalapeno pepper, seeded and minced
chopped fresh cilantro
diced red onion
fresh lime juice
red wine vinegar
ground black pepper
I put this into a warmed flour tortilla with hot Mexican chicken breast pieces. Chipotle move over! I would always get their chicken burrito with black beans, corn salsa and guacamole. This tasted just as awesome but was even better because it was fresher and cheaper. And super easy. Only change: no red wine vinegar.
This was super easy to make and really delicious. I do not like cilantro so I eliminated it, but otherwise stuck with the recipe exactly.
Yummy. Even the kids loved it. Could be a dip or side salad.
Delish! Great salsa with chips for a party! I added a scoopful to my eggs the next morning with a little cheese - so yummy! The lime juice really saves the avocado from turning brown!
This salsa is so fresh-tasting and delicious!! It always gets compliments when I bring it to gatherings. I follow the recipe as written except I leave out the onions because of personal preference.
This is very delicious. I use it on tostadas with shredded rotisserie chicken, in tortillas for burritos or as a dip. It is so bright, summery & flavorful. Lasts several days in the refrigerator & tastes better with time! Thanks Dawn!
Keeper! Huge favorite with the family! Thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Black Bean Avocado Salsa
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 58
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