This black bean and corn salsa with tomatoes, red onion, and avocado is colorful, easy to make, and delicious. It makes a great party dip served with tortilla chips or topping for tacos and grilled meats in the summer.
Heather’s Cilantro, Black Bean, and Corn Salsa
This black bean and corn salsa with tomatoes, red onion, and avocado is colorful, easy to make, and delicious. It makes a great party dip served with tortilla chips or topping for tacos and grilled meats in the summer.
Ingredients
- 15 ounce cans black beans drained and rinsed
- 15 ounce can yellow corn drained
- 15 ounce can white corn drained
- 14.5 ounce can Italian-style diced tomatoes drained
- 1 bunch finely chopped cilantro
- 5 green onions finely sliced
- 1 small red onion finely chopped
- 1 red bell pepper seeded and chopped
- 1 tablespoon minced garlic
- ¼ cup lime juice
- 1 avocado – peeled pitted, and diced
- 2 tablespoons olive oil or to taste
Instructions
- Gather all ingredients.
- Stir black beans, yellow and white corn, tomatoes, cilantro, green onions, red onion, bell pepper, and garlic together in a large bowl.
- Gently mix in lime juice and avocado.
- Drizzle with olive oil to serve.
