Black Bean, Corn, & Avocado Salsa

Black Bean, Corn, & Avocado Salsa
Recipe Type: Snacks
Author: Junior League of Dallas (Adapted from Annie’s Eats)
Serves: about 8
  • 1 ½ cups (one 15-oz can, drained & rinsed) black beans
  • 1 small red onion, diced
  • 2 avocados, pitted and cubed
  • 2 cups frozen corn kernels
  • 1 pint cherry or grape tomatoes, halved and quartered
  • Juice of 2 limes
  • ½ cup fresh cilantro, chopped
  • Corn chips or corn tortillas to
  • dip into salsa
  • Supplies needed:
  • Bowls
  • Cutting Boards
  • Cutting Knife
  • Spoons
  • Colander (to rinse & drain beans)
  • Paper Plates (for individual servings)
  1. In a large bowl, combine the beans, red onion, avocado, corn, and tomatoes.
  2. Add the lime juice to the bean mixture and toss well to combine.
  3. Gently mix in the cilantro.
  4. May serve chilled or at room temperature.


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