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A bowl of chilled black bean and corn salsa with spicy jalapeños and creamy avocado.

Black Bean and Corn Salsa

Print Recipe
This black bean and corn salsa recipe with creamy avocado, parsley, red onions, and spicy jalapeños is the perfect appetizer with corn chips. 
Course Appetizer, Appetizers, condiment
Cuisine tex mex
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings 4 servings
Calories 274
Author Jessica Hylton

Ingredients

  • 2 cups corn
  • 2 cups cooked black beans drained and rinsed thoroughly
  • 1/2 cup bell pepper diced
  • 2 tablespoons diced jalapeños
  • 1 cup 157g tomatoes, diced
  • ¼ cup 37g red onions
  • ¼ cup 8g parsley
  • 1 teaspoon cumin powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground black pepper
  • Pinch salt
  • Juice of two limes
  • 1 cup avocado or ½ avocado 124g diced

Instructions

  • Mix all the ingredients together in a bowl and toss. Ideally, let it sit for 30 minutes so that the lime brings out the best flavors, but you can serve it immediately with tortilla chips.

Nutrition

Calories: 274kcal | Carbohydrates: 46g | Protein: 12g | Fat: 7g | Saturated Fat: 1g | Sodium: 95mg | Potassium: 870mg | Fiber: 13g | Sugar: 7g | Vitamin A: 1307IU | Vitamin C: 52mg | Calcium: 56mg | Iron: 4mg