Corn, Bean and Avocado Salsa

Corn, Bean and Avocado Salsa



  • 15 oz can Black beans Drained and rinsed
  • 1 15 oz can Yellow corn Drained and rinsed
  • 2-3 Roma tomatoes (1 can) Diced
  • 1 Bell pepper Stem and seeds removed, diced
  • 1/2 Red onion (1/2 cup) Diced
  • 1/2 cup Fresh cilantro Chopped, optional
  • 1 Jalapeño Stem and seeds removed, finely diced
  • 1 Avocado Diced

Chile Lime Vinaigrette

  • 1/2 cup Olive oil Or Avocado oil
  • 1/4 cup Lime juice
  • 2 cloves Garlic Minced
  • 1 tsp Honey Or maple syrup
  • 1/2 tsp Chili powder
  • 1 Pinch of crushed red pepper flakes
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper


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


Recipe adapted from The Real Food Dietitians
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