Easy Avocado Corn Salsa Recipe with Black Beans + Lime

I’m a firm believer that the right dip can steal the whole show—especially when tortilla chips are involved. This avocado corn salsa recipe is one I’ve loved for years. A friend shared the original version with me, and I’ve slowly tweaked it to create the fresh, zesty, irresistible bowl of goodness it is today. It’s the perfect dish for potlucks, parties, summer cookouts, game days… honestly, I could eat the entire bowl myself (and have zero regrets).

I served this at our Super Bowl night recently, and it disappeared fast. Even the kids were scooping it up like it was going out of style. We barely watched the game because everyone was too busy hovering over this salsa and Joe’s amazing wings.

What Is Avocado Corn Salsa?

Avocado corn salsa (also called black bean-corn and avocado salsa or “cowboy caviar” in some circles) is a vibrant, healthy dip made from a mix of sweet corn, creamy avocado, black beans, lime juice, onion, and herbs. It’s a flavor-packed appetizer or side that brings together the best of Tex-Mex and fresh summer ingredients. Similar recipes often highlight how the lime not only boosts flavor but helps slow the browning of avocado.

Why You’ll Love This Avocado Corn Salsa Recipe

• Nutrition-packed: Black beans provide protein and fiber, while avocado offers healthy monounsaturated fats.
• Vibrant flavor: The sweetness of corn, tang of lime, and freshness of cilantro create a balanced, summery dip.
• Versatile: Serve as a dip with chips, spoon over grilled meats, or even use as a salad topper.
• Customizable: Easily adapt it to your taste with spice, color, or extra mix-ins.

How to Make Avocado Corn Salsa

Ingredients

Use these ingredients as a starting point. You can scale up or tweak based on your preferences:

• 1 can (or cup) black beans, drained and rinsed
• 1–2 cups corn (fresh, frozen, or canned)
• 1–2 ripe avocados, diced
• 1 small red onion, finely chopped
• 1–2 Roma tomatoes, diced
• 1–2 jalapeños (optional) – seeded if you want less heat
• ¼–½ cup fresh cilantro, chopped
• Juice of 2–3 limes (or to taste)
• Salt and pepper to taste

How to Make Avocado Corn Salsa

1. Prep the base: In a large bowl, combine the black beans, corn, onion, tomatoes, jalapeño (if using), and cilantro.
2. Make the dressing: Whisk lime juice, salt, and pepper in a small bowl. Pour over the bean–corn mixture and toss gently to coat.
3. Add the avocado last: Gently fold it in to preserve its shape and prevent it from becoming mushy.
4. Chill: Let the salsa sit in the fridge for at least 30 minutes (or up to a couple hours) so the flavors meld.
5. Serve: Enjoy with tortilla chips, on tacos, or as a side to grilled meats.

Print

Black Bean Avocado Corn Salsa

Course Appetizer

Prep Time 10 minutes

Total Time 10 minutes

Ingredients

• 1 large avocado, diced
• 1 can black beans, drained
• 1 cup corn Trader Joe’s Roasted Corn, thawed
• 1/2 cup red onion, diced
• 1 large tomato, diced
• 1/4 cup cilantro, chopped
• 1/4 cup lime juice
• 1 tsp salt
• 1/2 tsp black pepper
• 1 jalapeno, seeded and minced optional

Instructions

1. Mix black beans, corn, tomatoes, cilantro, red onion, jalapeno (optional), lime juice, salt, and black pepper in a bowl; fold avocado into the mixture. Cover bowl with plastic wrap, chill at least 2 hours.

Tips & Variations

• Spice it up: Add more jalapeño or include a pinch of cayenne or chili powder to increase the heat.
• Colorful twist: Use fire-roasted corn instead of plain for a smoky flavor, or add red and yellow bell peppers for extra sweetness and color.
• Creamier texture: Mix in a little Greek yogurt or sour cream if you prefer a creamier salsa.
• Tropical flair: Add diced mango or pineapple for a sweet, summery variation.
• Salad style: Turn the salsa into a salad by serving it over arugula, quinoa, or rice.

Make-Ahead & Freezer-Friendly Instructions

• Make-ahead: You can prepare the black bean and corn base up to 24 hours in advance. Just wait to add the avocado until just before serving to avoid browning.
• Storing leftovers: Keep in an airtight container in the fridge for up to 2–3 days — though the avocado may begin to brown.
• Freezing: To freeze, omit the avocado. The bean-corn mix freezes well (up to 2 months), and you can thaw it in the fridge and add freshly diced avocado before serving.