Avocado Corn and Black Bean Salsa: The Best Fresh Twist on Dips
A refreshing and vibrant salsa made with avocados, corn, and black beans, perfect for any gathering.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Mixing
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 2 ripe avocados
- 1 cup corn, cooked
- 1 can (15 oz) black beans, rinsed and drained
- 1/2 red onion, finely chopped
- 1 jalapeño, finely diced
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- Salt and pepper to taste
Instructions
- In a large bowl, combine avocados, corn, black beans, red onion, jalapeño, and cilantro.
- Pour lime juice over the mixture and gently toss to combine.
- Season with salt and pepper to taste.
- Serve immediately with tortilla chips or cover and refrigerate until ready to serve.
Notes
- For a spicier kick, add more jalapeño or a splash of hot sauce.
- This salsa is best served fresh, but can be stored in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1/2 cup
- Calories: 200
- Sugar: 1g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg
Keywords: Avocado Corn and Black Bean Salsa, Fresh Salsa, Dips, Snack