Description
Fresh & Zesty Avocado Black Bean Salsa
Ingredients
1 large avocado (diced)
1 cup black beans (rinsed and drained)
1 cup corn kernels (fresh, frozen, or canned)
2 medium tomatoes (diced)
1/4 cup red onion (finely chopped)
1/4 cup fresh cilantro (chopped)
1 jalapeño (seeded and diced, optional for spice)
2 tbsp lime juice
1 tbsp olive oil
Salt and pepper (to taste)
Directions
Prep the ingredients: Dice the avocado, tomatoes, and onion. Rinse and drain the black beans and corn.
Mix the salsa: In a large bowl, gently combine the avocado, black beans, corn, tomatoes, red onion, cilantro, and jalapeño (if using).
Add flavor: Drizzle with lime juice and olive oil. Season with salt and pepper to taste. Toss gently to combine.
Serve: Enjoy immediately with tortilla chips or as a topping for tacos, grilled chicken, or fish!
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4-6
Calories: 120 kcal per serving
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Step-by-Step Guide
Follow these detailed instructions for perfect results every time. Start by ensuring all your ingredients are prepped and ready. Use a sharp knife to dice the avocado, tomatoes, and red onion into uniform, bite-sized pieces. For the jalapeño, carefully remove the seeds and white membrane to control the heat before dicing. In a large mixing bowl, add the black beans and corn first. Then, gently fold in the diced avocado, tomatoes, red onion, cilantro, and jalapeño. The key is to mix carefully with a silicone spatula to avoid mashing the avocado. Finally, drizzle the lime juice and olive oil evenly over the mixture, season with salt and pepper, and give one final, gentle toss until everything is just combined.
Serving Suggestions
This versatile salsa shines in many ways. Serve it immediately with sturdy tortilla chips for scooping. It makes an excellent topping for grilled chicken, fish tacos, or carnitas. Spoon it over a bed of greens for a hearty salad, or use it as a fresh relish for grilled steak or shrimp. For a quick meal, mix it with cooked quinoa or serve alongside scrambled eggs for a flavorful breakfast.
How-to Summary
Dice avocado, tomatoes, onion, and optional jalapeño. Rinse beans and corn. Gently combine all ingredients in a large bowl. Drizzle with lime juice and olive oil, season with salt and pepper, and toss to mix. Serve fresh.
Frequently Asked Questions
Can I make this salsa ahead of time? You can prep the beans, corn, tomatoes, onion, and cilantro a few hours ahead. Add the diced avocado and lime juice just before serving to prevent browning.
How do I store leftovers? Store in an airtight container in the refrigerator for up to 1 day. The avocado will soften and brown slightly, but it will still taste good.
What can I use instead of fresh corn? Thawed frozen corn or well-drained canned corn are excellent, convenient substitutes.
How can I make it less spicy? Simply omit the jalapeño entirely. For a milder flavor, you can use a small amount of diced bell pepper instead.
Is this salsa freezer-friendly? No, freezing is not recommended. The high-water content vegetables and avocado will become mushy and separate upon thawing.
Common Mistakes to Avoid
Avoid over-mixing the salsa, as this will crush the avocado and create a mushy texture. Do not skip the lime juice—its acidity is crucial for flavor and helps slow the avocado’s browning. Ensure your black beans and corn are thoroughly rinsed and drained to prevent a watery salsa. Finally, seasoning at the end allows you to adjust perfectly, so don’t add all the salt at once.
Conclusion
This Avocado Black Bean Salsa is a celebration of fresh, vibrant flavors and textures that comes together in minutes. It’s a healthy, crowd-pleasing recipe that is endlessly adaptable to your taste and meal plans. By following the step-by-step guide and avoiding common pitfalls, you’ll create a perfect dish every time. Whether for a party snack or a simple family dinner, this salsa is sure to become a staple in your recipe collection.