This avocado black bean salsa is a fresh, flavorful, and super easy recipe that’s always a huge hit! It’s packed with creamy avocado, hearty black beans, juicy tomatoes, and a punch of lime, making it the perfect dip for your next game day or taco Tuesday!
If you love this dip, you have to try my 4 ingredient guacamole or cherry tomato salsa too!
This salsa is one of my go-to dip recipes because it’s so fresh and filling. The avocado brings in that creamy texture we all love, while the black beans make it hearty enough to be more than just a dip!
This recipe is great for your next game day menu, quick snacks, or even as a topping for tacos. Plus, it only takes a few minutes to whip up, so it’s perfect when we’re in a rush or want something tasty without much fuss. Grab some tortilla chips and enjoy this salsa any time of the year!
Why You'll Love This Salsa
This isn’t just any salsa! Avocado black bean corn salsa has that perfect balance of creamy, tangy, and savory flavors that you don’t always get with traditional salsas. It’s chunky, colorful, and packed with veggies!
And the best part? You can enjoy it on its own, scoop it with tortilla chips, or use it with your favorite dishes like grilled chicken or fish tacos. I like to make a big batch on the weekends and then enjoy it throughout the week as a snack or as a side dish to any of my meals.
Ingredients to Make Avocado Black Bean Salsa
You only need a few simple ingredients to make this wholesome salsa!
- Black beans. Use one can of black beans. Take them out of the can and drain them so remove any of the excess liquid.
- Avocado. You'll want too ripe avocados. Not too ripe or they won't hold their shape, and too underripe and they will be too hard to cut. If you have some extra avocados, make some avocado cilantro lime dressing.
- Tomatoes. Use plum tomatoes or cherry tomatoes. Both will work great in this recipe.
- Peppers. Red peppers and jalapeno peppers. It is a really nice balance of sweet and spicy.
- Corn. One can or 1 cup of fresh corn. For even more flavor, use fire roasted corn!
Be sure to check out the printable recipe card for full recipe information on ingredients and quantities.
Substitutions and Variations
- If you’re not a fan of black beans, feel free to use kidney beans or chick peas.
- Cucumber or celery add a nice crunch and are easy additions to the mix.
- If you’re out of limes, lemon juice works just as well to keep the flavors bright and tangy.
How To Make Black Bean Avocado Salsa
Drain the black beans and corn. Rinse them well in a fine mesh strainer to remove any excess liquid. Chop all the veggies into small pieces.
Add the black beans, corn, diced tomatoes, diced red bell pepper, diced jalapenos, chopped cilantro, diced red onion, red wine vinegar, lime juice, and salt to a bowl. Mix well. Fold in the avocados.
Lynn's Tip!
When chopping, try to keep all the ingredients the same size so you don't have large pieces of onion and smaller pieces of pepper. Try to keep them all the same size.
Tips and Tricks
- Go for avocados that yield slightly to gentle pressure. They should be creamy but not mushy.
- Lime juice not only adds flavor but also helps slow down the browning of the avocado.
- To keep the avocado pieces intact, use a spoon or spatula to gently fold everything together.
Storage Instructions
If you have leftovers, store them in an airtight container in the fridge. Avocado tends to brown over time, so this salsa is best eaten within 1–2 days. To help keep the avocado fresh, press a layer of plastic wrap directly on top of the salsa before sealing the container, which will limit air exposure and keep the salsa looking and tasting fresh.
What to Serve with Avocado Black Bean Salsa
This salsa is super versatile, so there’s no limit to what you can pair it with:
- Tortilla chips. Who doesn't love tortilla chips? Classic and always a crowd-pleaser.
- Grilled meats. Try it as a topping for grilled chicken, shrimp, or steak for extra flavor.
- Tacos or burritos. A fresh addition that works beautifully in tacos and burrito bowls.
- Salads. Add a scoop on top of leafy greens for an instant boost of flavor and texture.
Avocado Black Bean Salsa
Equipment
- Mixing Bowls
- Cutting Board
- Knives
Ingredients
- 1 can Black Beans 15.25 oz, Drained
- 1 can Corn 15.25 oz, Drained
- 2 large Tomatoes Chopped
- ½ Red Bell Pepper Chopped
- 1 Jalapeno Pepper
- 2 Avocados Chopped
- ¼ cup Fresh Cilantro Chopped
- ¼ cup Red Onion Chopped
- ½ teaspoon Garlic Powder
- 2 Limes Juiced
- 2 tablespoon Red Wine Vinegar
- 1 teaspoon Salt
Instructions
- Drain the corn and black beans. Wash them well to remove any excess liquid. Add it to a large mixing bowl.
- Chop the bell pepper, jalapenos, red onion, and cilantro. Add it to the bowl.
- Add the rest of the ingredients to the bowl and mix well. Serve immediately or let the ingredients meld in the refrigerator for intensify the flavors.
Notes
- Make sure to pick ripe avocados. They should have a slight give them you press them, not too mushy and not too firm.
- Make sure to drain the beans and the corn well to remove any excess liquid so it doesn't get too watery.
- You can make this salsa at least 24 hours ahead of time. The longer it sits in the refrigerator the more intense the flavor will be.
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