Black Bean Salsa
This black bean salsa has been a favorite for years for good reason. Black beans and sweet corn make it hearty, tomatoes and avocado keep it fresh, and jalapeño, cilantro and a lime-heavy dressing bring plenty of brightness. Put a big bowl of it down with tortilla chips and watch it disappear.
Servings: 8-10
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
Ingredients
1 (15-ounce) can black beans, drained and rinsed
2 (15-ounce) cans sweet corn, drained and rinsed, or 3 cups frozen sweet corn, thawed
1 pint cherry tomatoes, rinsed and halved
2 ripe avocados, diced
½ red onion, finely diced
1–2 jalapeños, seeded and finely diced
¼ cup chopped fresh cilantro
6 tablespoons fresh lime juice
2 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1 teaspoon Diamond Crystal kosher salt
½ teaspoon freshly ground black pepper
Instructions
In a large bowl, combine the black beans, corn, cherry tomatoes, avocado, red onion, jalapeño and cilantro.
Make the dressing. In a small bowl, whisk together the lime juice, olive oil and red wine vinegar. Season with kosher salt and black pepper.
Pour the dressing over the black bean mixture and gently toss until everything is evenly coated, being careful not to mash the avocado.
Taste and adjust with additional kosher salt, black pepper or lime juice as needed. Serve with tortilla chips.
Serving Suggestions
Serve With:
Tortilla chips
Tacos or fajitas
Grilled chicken or steak
Grilled fish or shrimp
Burrito or grain bowls
Storage
Store in an airtight container in the refrigerator for up to 2 days. The avocado will begin to soften and brown as it sits, so this salsa is best enjoyed the day it's made.
Maddie's Tip
Add the avocado last. Toss the beans, corn, tomatoes, onion, jalapeño and cilantro with the dressing first, then gently fold in the avocado. You'll get all the flavor of the original recipe without turning those avocado pieces into guacamole.
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