Black bean and corn salsa with avocado mixed together with chili lime vinaigrette in a clear glass mixing bowl.

Black Bean and Corn Salsa with Avocado

This super fresh salsa is one you’ll make on repeat. It features an easy homemade chili-lime vinaigrette. Serve it with tortilla chips for dipping or as a topping for tacos, burritos, fajitas, or grilled chicken breast or shrimp.

Prep: 15 mins.Total: 15 minutes
Servings: 6 cups (10 to 12 servings) 1x


For the Salsa

  • 1 15-oz can black beans, drained and rinsed well
  • 1 15-oz can yellow corn, drained and rinsed
  • 23 Roma tomatoes, diced (1 cup)
  • 1 small bell pepper, stem and seeds removed, diced (¾ cup) (we use ½ green & ½ red)
  • ½ small red onion, diced (½ cup)
  • ½ cup chopped fresh cilantro
  • 1 jalapeño, stem and seeds removed, finely diced
  • 1 large avocado, diced

For the Chile Lime Vinaigrette:

  • ¼ cup olive oil or avocado oil
  • ¼ cup fresh squeezed lime juice (2 small limes)
  • 2 cloves garlic, finely minced
  • 1 teaspoon honey or maple syrup
  • ½ teaspoon ground cumin
  • ½ teaspoon chili powder
  • Pinch of crushed red pepper flakes
  • ½ teaspoon coarse sea salt
  • ¼ teaspoon black pepper


  1. In a large bowl, combine the drained and rinsed beans and corn, tomatoes, bell pepper, onion, cilantro, jalapeño, and avocado; set aside.
  2. In a small bowl, whisk together the vinaigrette ingredients.
  3. Pour the vinaigrette over the salsa ingredients. Gently toss until the dressing is distributed evenly.
  4. Serve immediately with tortilla chips.


This salsa is best when made just before serving, but can be made up to 2 hours ahead. For the freshest salsa, add the diced avocado and toss with the vinaigrette just before serving. Store leftovers in a covered container in the refrigerator for up to 2 days.

Nutrition Information

  • Serving Size: 1/2 cup
  • Calories: 135
  • Fat: 7 g
  • (Sat Fat: 1 g)
  • Sodium: 155 mg
  • Carbohydrate: 16 g
  • (Fiber: 4 g
  • Sugar: 4 g)
  • Protein: 4 g
  • Cholesterol: 0 mg


© The Real Food Dietitians
Recipe By: Stacie Hassing
Overhead view of vegetable beef soup with a cheddar biscuit in the bowl.

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