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Fresh Corn and Avocado Black Bean Salsa with Zesty Cilantro Lime Vinaigrette

fresh corn and avocado black bean salsa - featured image
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A fresh, colorful salsa combining sweet corn, creamy avocado, and hearty black beans tossed in a bright cilantro lime vinaigrette. Perfect as a snack, side dish, or topping for various meals.

Ingredients

Scale
  • 2 cups fresh corn kernels (about 3 ears) or thawed frozen corn
  • 2 medium ripe avocados, diced
  • 1 can (15 oz / 425 g) black beans, drained and rinsed
  • 1 small red bell pepper, finely diced
  • 1/4 cup red onion, minced
  • 1/2 cup fresh cilantro, chopped
  • Juice of 2 limes (about 3 tablespoons)
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon honey or agave
  • 1/2 teaspoon ground cumin
  • Salt to taste (start with 1/2 teaspoon)
  • Black pepper to taste
  • Optional: 1 small jalapeño, seeded and minced

Instructions

  1. Cut the kernels off the corn cobs. If using frozen corn, thaw in a colander under cold water and drain well. Set aside.
  2. Slice the avocados in half, remove the pit, and cut the flesh into medium-sized cubes. Be gentle to avoid mashing.
  3. Drain and rinse the black beans under cold water until the liquid runs clear.
  4. Dice the red bell pepper and finely mince the red onion. Optionally, mince the jalapeño if using.
  5. In a small bowl or jar, whisk together chopped cilantro, fresh lime juice, olive oil, honey, ground cumin, salt, and pepper until emulsified and slightly thickened.
  6. In a large mixing bowl, gently combine the corn, black beans, red bell pepper, red onion, and jalapeño (if using).
  7. Pour the cilantro lime vinaigrette over the salsa and fold gently to coat all ingredients evenly.
  8. Add the diced avocado last and gently fold to combine, avoiding mashing.
  9. Cover and chill the salsa for at least 15 minutes before serving to allow flavors to meld.

Notes

Add avocado last to avoid mashing and browning. Chill salsa for at least 15 minutes before serving for best flavor. Adjust seasoning with additional salt, lime juice, or honey to taste. Store leftovers in an airtight container in the refrigerator and consume within 1-2 days. Keep avocado separate if prepping ahead.

Nutrition

Keywords: fresh corn salsa, avocado salsa, black bean salsa, cilantro lime vinaigrette, healthy salsa, vegan salsa, gluten-free salsa, easy salsa recipe

Find it online: https://wigglebite.com/fresh-corn-and-avocado-black-bean-salsa-easy-zesty-cilantro-lime-recipe/