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A bowl of black bean and corn salsa with limes around it and chips in the background.
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5 from 4 votes

Black Bean and Corn Salsa

Easy Black Bean and Corn Salsa made with tomatoes, avocado, cilantro and more, brims with color and loads of zest!
Prep Time14 minutes
Total Time14 minutes
Course: Appetizer, Side Dish
Cuisine: American, Mexican, Tex-Mex
Keyword: Black Bean and Corn Salsa
Servings: 10
Calories: 167kcal
Author: Kelly Anthony

Ingredients

  • ⅓ cup fresh-squeezed lime juice
  • 2 tablespoons avocado or canola oil
  • 1 tablespoon granulated sugar
  • 1 ¼ teaspoon Kosher salt
  • 1 clove garlic, minced
  • 1 (15-ounce) can white and yellow corn, drained
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 avocado pitted and diced
  • 2 Roma tomatoes, seeded and diced
  • ½ red onion, diced
  • 3 jalapeños, seeded and finely diced
  • ½ cup cilantro, roughly chopped

Instructions

  • Combine the lime juice, oil, sugar, salt, and garlic in a large bowl and whisk until well combined.
  • Add the remaining ingredients to the bowl and toss until coated in the dressing. Serve right away or cover with plastic wrap in the refrigerator to chill.

Notes

TIP: 

If you are making this salsa in advance, wait to add the avocado until just before serving! 

Nutrition

Calories: 167kcal | Carbohydrates: 24g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Sodium: 295mg | Potassium: 403mg | Fiber: 6g | Sugar: 4g | Vitamin A: 344IU | Vitamin C: 14mg | Calcium: 19mg | Iron: 1mg