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Black Bean and Corn Salsa with Avocado

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!

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Close up of bowl of no tomato salsa with corn, black beans, peppers, cilantro and red onion with text overlay "Corn & Black Bean Salsa".

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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!

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Overhead photo of Corn and Black Bean Salsa in a small white bowl surrounded by black bean chips.

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!!

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Overhead photo of Corn and Black Bean Salsa in a small white bowl surrounded by black bean chips.

How to make this healthy salsa

  1. Mix all ingredients, excluding avocado together.
  2. Toss avocado with 1 tsp vegetable oil to coat. Then stir it into the salsa mixture.
  3. 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.

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Overhead photo of Corn and Black Bean Salsa in a small white bowl surrounded by black bean chips.

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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If you’re looking for a healthy summer salad then look no further because I’ve got a DELICIOUS recipe for you!

Summer Vegetable Pasta Salad

This delicious and easy Summer Vegetable Pasta Salad is packed with fresh summer vegetables like fresh seasonal corn, radishes, zucchini, heirloom tomatoes straight from the Farmer’s Market or even from your garden – it’s coated with a simple dressing, making a tasty side dish. This salad is perfect for potlucks This vegetarian summer salad is filled…

MAKE THIS RECIPE → Summer Vegetable Pasta Salad

Overhead photo of Corn and Black Bean Salsa in a small white bowl surrounded by black bean chips.

Black Bean and Corn Salsa with Avocado Recipe

Yield: 12 Servings
Prep Time: 15 minutes
Total Time: 15 minutes

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!

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

  1. Mix all ingredients, excluding avocado together.
  2. Toss avocado with 1 tsp vegetable oil to coat. Then stir it into the salsa mixture.
  3. 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.

Recommended Products

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Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 55Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 154mgCarbohydrates: 9gFiber: 3gSugar: 2gProtein: 2g

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Feel free to look through the rest of my recipes and if you can’t find the recipe you’re looking for let me know and I’ll do my best to create it for you.

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Close up of bowl of no tomato salsa with corn, black beans, peppers, cilantro and red onion with text overlay "Corn & Black Bean Salsa".
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