Fresh, easy, and full of flavor — this is one of those recipes that you’ll find yourself making on repeat.
It’s got all the good stuff: creamy avocado, sweet corn, hearty black beans, and a little zip from lime juice and cilantro.
It comes together super fast and goes with just about everything — tacos, chips, grilled chicken, you name it.
I love making this for summer BBQs, meal prep, or just when I need something healthy and satisfying that doesn’t take much effort.
🍴 What You’ll Need
- 2 ripe avocados, diced
- 1 ½ cups canned black beans, rinsed and drained
- 1 ½ cups corn (fresh, frozen, or canned — see tips)
- ½ small red onion, finely diced
- 1 small jalapeño, seeded and minced (optional)
- ⅓ cup chopped fresh cilantro
- Juice of 2 limes
- 1 tbsp olive oil
- ½ tsp salt (or to taste)
- ¼ tsp black pepper
💚 Why I Love This Recipe
This one’s a go-to in my kitchen for so many reasons:
- It’s done in 10–15 minutes, no stove or oven required
- It’s loaded with fresh, feel-good ingredients
- It holds up well in the fridge for a couple of days
- Makes a great side, dip, or topping
- You can serve it cold or room temp — perfect for gatherings
I first made this when I had leftover corn and some avocados on their last day. I tossed in some beans, lime, cilantro, and it was so good I ended up writing it down immediately. I’ve tweaked it a little since then, but it’s still basically the same magic.
🧪 Why This Recipe Works (Quick Science)
- Avocado’s creaminess balances the acidity from lime and freshness from onion
- Beans add protein and soak up flavor over time
- Corn gives sweetness and texture — especially if grilled or roasted first
- Acid + oil = flavor coating — lime juice and olive oil help every bite taste amazing
🍽 How Many Servings + Cook Time
- Makes: 4–6 servings
- Prep Time: 15 minutes
- Cook Time: 0 minutes
🍱 Meal Plan Ideas
- Add it to taco night for a fresh topping
- Serve over a bed of lettuce with grilled chicken for a healthy lunch
- Spoon it on top of rice bowls with a fried egg
- Wrap it in a burrito or spoon into lettuce wraps
🚫 Common Mistakes
- Cutting avocados too early — they brown fast, so wait until everything else is ready
- Using unripe avocados — they’ll be hard and flavorless
- Skipping the rinse on black beans — makes it too salty and murky
- Not enough salt or lime — taste and adjust before serving!
🧂 What to Serve With
- Tortilla chips
- Grilled meats (chicken, steak, shrimp)
- Quesadillas
- Rice and beans
- Nachos
- Tofu or tempeh for a veggie option
🤔 FAQ
Can I make it ahead?
Yes! It’s best eaten the day you make it, but it keeps well for about 2 days in the fridge.
Can I use frozen corn?
Absolutely. Thaw and drain it first. Roasting it adds extra flavor!
Can I leave out the cilantro?
Yes, or swap for parsley if you prefer.
How do I keep the avocado from browning?
The lime juice helps. If storing, press plastic wrap directly on the surface to keep air out.
🔪 Tools You’ll Need
- Cutting board
- Sharp knife
- Medium mixing bowl
- Spoon or silicone spatula
- Citrus juicer (optional)
🔄 Substitutions and Variations
- Corn: Use grilled corn, canned, or frozen — they all work
- Beans: Try pinto or kidney beans if you don’t have black beans
- No jalapeño? Add red pepper flakes or leave it mild
- Extra spice? Add a few dashes of hot sauce or chopped serrano pepper
- Add-ins: Diced tomato, cucumber, or mango for a twist
🥣 Make Ahead Tips
- Prep everything except the avocado and lime juice ahead of time
- Store chopped ingredients in the fridge up to 2 days
- Add avocado and lime just before serving
👩🍳 How to Make It
Step 1: Dice the avocados
Cut the avocados in half, remove the pit, and gently dice into bite-sized chunks.
Step 2: Rinse and drain the black beans
Pour black beans into a colander and rinse under cold water until the water runs clear. Let them drain fully.
Step 3: Prep the corn
If using fresh corn, slice it off the cob. If using canned or frozen, drain well.
Step 4: Chop onion, jalapeño, and cilantro
Finely dice the red onion, seed and mince the jalapeño, and chop the cilantro.
Step 5: Mix it all together
In a mixing bowl, combine the black beans, corn, onion, jalapeño, cilantro, and avocado.
Step 6: Add lime juice, olive oil, salt & pepper
Squeeze in fresh lime juice, drizzle olive oil, season with salt and pepper, and toss gently again.
🧊 Leftovers & Storage
- Store in an airtight container in the fridge for up to 2 days
- To reduce browning, press plastic wrap directly on the salsa
- Stir before serving to freshen it up
💬 Final Thoughts
This Avocado Corn and Black Bean Salsa is the kind of recipe that just works. It’s fresh, it’s flexible, and it brings people back for seconds. I hope you love it as much as I do. If you try it, drop a comment below — let me know how it went or ask any questions. I’d love to hear from you!
Ready to make it? Let’s salsa! 🥑🌽🖤