Dips and Spreads Recipe — Black Bean, Avocado, and Corn Salsa

This is one of my most requested recipes. People who don't like avocado, red onion, or spicy food love this corn salsa.

Recipe by:
Calories:215
Black Bean, Avocado, and Corn Salsa
Prep:10m
Ready in:10m
Serving:6 servings

Ingredients

  • 1 (14 ounce) can black beans, rinsed and drained
  • 2 cups frozen corn kernels
  • 1 cup cilantro, roughly chopped
  • ½ red onion, chopped
  • 1 ½ limes, juiced
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons hot sauce
  • 1 ½ teaspoons ground cumin
  • salt and ground black pepper to taste
  • 1 avocado, diced

Cooking Directions

  1. Mix black beans, corn, cilantro, red onion, lime juice, oil, hot sauce, cumin, salt, and pepper together in a large bowl. Lightly toss in avocado immediately before serving to ensure it does not turn brown.
I use Sriracha if it's a hot crowd and Frank's RedHot(R) if it's a mild crowd. If you feel the hot sauce will make it too liquidy you could substitute in chopped jalapeno(s); Try to get the beans as dry as possible to reduce the amount of liquid in the salsa; There's no need to defrost the corn kernels since they will keep the salsa cool.

Nutrition Facts

  • calories215
  • carbohydrateContent28.4 g
  • fatContent10.2 g
  • fiberContent9 g
  • proteinContent6.8 g
  • saturatedFatContent1.5 g
  • sodiumContent330 mg
  • sugarContent2.8 g
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