Black Bean and Corn Salsa with Avocado
A fresh, simple, no tomatoes salsa that can be thrown together in under 15 minutes! This easy salsa, often called Cowboy Caviar, makes a great side dish for any picnic, potluck, or party, and is a great way to use up your summer produce!
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This Black Bean and Corn Salsa with Avocado is a fresh, simple, no tomatoes salsa that can be thrown together in under 15 minutes! This easy no tomato salsa, often called Cowboy Caviar, makes a great side dish for any picnic, potluck, or party, and is a great way to use up your leftover corn!
Why you’ll love this salsa recipe
Cool, refreshing Black Bean and Corn Salsa is absolute magic when paired with grilled chicken or pork as a main dish, and equally perfect for a hearty but healthy dip appetizer! This simple, but special blend of veggies, herb, and seasoning, makes this salsa so delicious, you might just add it to everything! My daughter even made this into a vegetarian breakfast burrito by adding this delicious salsa to scrambled eggs and nacho cheese in a whole wheat wrap – it was soooooo good!
Ingredients for Corn and Black Bean Salsa with Avocado
- Canned corn
- Canned black beans
- Fresh Cilantro
- Red onion
- Fresh jalapeño
- Red bell pepper
- Avocado
- Vegetable Oil
- Lime juice
- Lemon juice
- Salt
The wonderful thing about this salsa is that it has no tomatoes!!
How to make this healthy salsa
- Mix all ingredients, excluding avocado together.
- Toss avocado with 1 tsp vegetable oil to coat. Then stir it into the salsa mixture.
- Chill salsa for 30 minutes to overnight.
This Black Bean and Corn Salsa with Avocado truly has it all. It’s made with real food ingredients, incorporates lots of veggies, it’s ridiculously delicious, extremely colorful and it can be made in 20 minutes or less. It really doesn’t get any better!
Make this No Tomato Corn and Black Bean Salsa with Avocado then check out my Fresh and Easy Mango Salsa, Fiesta Bean Dip and more of my Vegetarian Appetizers.
Black Bean Corn Tomato Salsa
If you want a more traditional red salsa with black beans and corn in it, cut the ingredients all in half, then prepare as directed. Mix this black bean salsa mixture into 2 cups of your favorite red salsa recipe.
How to store leftover salsa
You can store leftover Corn and Black Bean Salsa for up to 5 days in the refrigerator in an airtight container.
How to freeze leftover Corn & Black Bean Salsa
To freeze leftovers, or freeze for future use, divide into serving sized portions, then package in freezer bags or freezer friendly containers. Freeze. Thaw for 24-48 hours in the refrigerator, and stir before serving to redistribute flavors, then drain any excess liquids.
Other dip recipes to try
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Black Bean and Corn Salsa with Avocado Recipe
Equipment You’ll Need
Ingredients
- 2 cups canned corn
- 1 cup black beans (drained and rinsed)
- 1/4 cup cilantro (finely chopped)
- 1/4 cup red onion (finely chopped)
- 2 fresh jalapeño (finely diced (optional))
- 1/4 cup red bell pepper (finely diced)
- 1/2 avocado (diced)
- 1 teaspoon vegetable oil
- 2 tsp lime juice
- 2 tsp lemon juice
- 1/2 tsp salt
Instructions
- Mix all ingredients, excluding avocado together.
- Toss avocado with 1 tsp vegetable oil to coat. Then stir it into the salsa mixture.
- Chill salsa for 30 minutes to overnight.
Notes
Black Bean Corn Tomato Salsa
If you want a more traditional red salsa with black beans and corn in it, cut the ingredients all in half, then prepare as directed. Mix this black bean salsa mixture into 2 cups of your favorite red salsa recipe.How to store leftover salsa
You can store leftover Corn and Black Bean Salsa for up to 5 days in the refrigerator in an airtight container.Nutrition
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