Black Bean Avocado Salsa with Corn Recipe

Name: Black Bean Avocado Salsa with Corn
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ear corn, shucked; 2 tablespoons extra-virgin olive oil, plus extra for rubbing the corn; 1 cup quartered cherry tomatoes; 2 ripe but firm avocadoes, pitted and diced; One 15.5-ounce can black beans, drained; 1/2 medium red onion, diced; 1 teaspoon agave syrup; 1/2 teaspoon ground cumin; 1/4 teaspoon minced garlic; Juice of 1 to 2 limes; 1 serrano chile, seeded and finely diced; Pinch cayenne pepper; Kosher salt and freshly ground black pepper; 3 tablespoons chopped fresh cilantro; 3 scallions, finely chopped

Servings: persons

1 ear corn, shucked
2 tablespoons extra-virgin olive oil, plus extra for rubbing the corn
1 cup quartered cherry tomatoes
2 ripe but firm avocadoes, pitted and diced
One 15.5-ounce can black beans, drained
1/2 medium red onion, diced
1 teaspoon agave syrup
1/2 teaspoon ground cumin
1/4 teaspoon minced garlic
Juice of 1 to 2 limes
1 serrano chile, seeded and finely diced
Pinch cayenne pepper
Kosher salt and freshly ground black pepper
3 tablespoons chopped fresh cilantro
3 scallions, finely chopped

1
Preheat the grill over medium-high heat.
2
Rub the shucked corn with olive oil and place onto the grill and cook until nicely charred on all sides, about 5 minutes per side.
3
Allow to cool slightly prior to removing the kernels and transferring to a large bowl.
4
Add the cherry tomatoes, avocados, black beans and onions to the grilled corn kernels.
5
Mix together the 2 tablespoons olive oil, agave, cumin, garlic, lime juice, serrano, cayenne, and salt and black pepper to taste in a separate bowl.
6
Whisk together, as you would to make a vinaigrette, and pour over the corn mixture.
7
Mix together gently so everything is coated well, and then fold in the cilantro and scallions.

106

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 ear corn, shucked, 2 tablespoons extra-virgin olive oil, plus extra for rubbing the corn, 1 cup quartered cherry tomatoes, 2 ripe but firm avocadoes, pitted and diced, and more.

Yes, Black Bean Avocado Salsa with Corn falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Black Bean Avocado Salsa with Corn

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions