Black Bean Avocado Salsa With Corn Recipes

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CORN BLACK BEAN AVOCADO SALSA



Corn Black Bean Avocado Salsa image

This corn black bean & avocado salsa is loaded with avocado, black beans, corn, and cilantro. It's perfect as a chip dip or side salad.

Provided by Sally

Categories     Appetizer

Time 10m

Number Of Ingredients 13

1 and 1/2 cups fresh, canned, or frozen (and thawed) corn kernels
1 and 1/2 cups canned (cooked) black beans, drained and rinsed
1/2 small red onion, diced
1 cup diced tomato
1 avocado, chopped
1/4 cup chopped cilantro
2 Tablespoons olive oil
juice of 1 lime
1 clove garlic, minced
1 teaspoon salt
pinch ground pepper
pinch cayenne pepper
optional: 1 small jalapeño pepper, seeded and chopped

Steps:

  • Add everything to a large bowl. Stir. Taste and add more salt/pepper/cayenne as needed.
  • Cover and let sit in the refrigerator for 1 hour or up to 1 day before enjoying. I find its flavor is best after an hour or so. (The lime juice and red onion keeps the avocado from turning brown.)

BLACK BEAN AVOCADO SALSA



Black Bean Avocado Salsa image

This has to be my favorite summer salsa. It's colorful and fresh tasting. It makes a bunch, so invite some friends over. I like to take the lime after it's been juiced and rub down the bowl I will be serving the salsa in. I also rub the lime on the plastic wrap this will help keep the avocados from turning brown. Don't forget the tortilla chips!

Provided by Dawn Logterman

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Corn Salsa Recipes

Time 2h15m

Yield 10

Number Of Ingredients 12

1 (15 ounce) can black beans (such as Bush's®), rinsed and drained
1 (11 ounce) can whole kernel sweet corn, drained
4 roma (plum) tomatoes, seeded and chopped
1 small red bell pepper, diced
1 jalapeno pepper, seeded and minced
⅓ cup chopped fresh cilantro
¼ cup diced red onion
¼ cup fresh lime juice
2 tablespoons red wine vinegar
1 teaspoon salt
½ teaspoon ground black pepper
2 avocados, diced

Steps:

  • Mix black beans, corn, tomatoes, red bell pepper, jalapeno pepper, cilantro, red onion, lime juice, vinegar, salt, and black pepper in a bowl; fold avocado into the mixture. Cover bowl with plastic wrap, putting it right on top of salsa; chill at least 2 hours.

Nutrition Facts : Calories 139.8 calories, Carbohydrate 19 g, Fat 6.4 g, Fiber 6.9 g, Protein 4.6 g, SaturatedFat 1 g, Sodium 492.9 mg, Sugar 2.5 g

BLACK BEAN AVOCADO SALSA WITH CORN



Black Bean Avocado Salsa with Corn image

Provided by Guy Fieri

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 15

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

Steps:

  • Preheat the grill over medium-high heat.
  • 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. Allow to cool slightly prior to removing the kernels and transferring to a large bowl.
  • Add the cherry tomatoes, avocados, black beans and onions to the grilled corn kernels.
  • 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. Whisk together, as you would to make a vinaigrette, and pour over the corn mixture. Mix together gently so everything is coated well, and then fold in the cilantro and scallions.

BALSAMIC BLACK BEAN AND CORN SALSA



Balsamic Black Bean and Corn Salsa image

Make and share this Balsamic Black Bean and Corn Salsa recipe from Food.com.

Provided by nikicham

Categories     Sauces

Time 10m

Yield 1/3 cup, 12-15 serving(s)

Number Of Ingredients 8

1 (14 1/2 ounce) can black beans (rinsed and drained)
1 (14 1/2 ounce) can white corn (drained)
1 (15 ounce) can diced tomatoes (lightly drained)
1 small sweet onion, diced
1 red bell pepper, diced
2 teaspoons chopped fresh cilantro
1 tablespoon lime juice
1 tablespoon balsamic vinegar

Steps:

  • mix well, chill and enjoy.

BLACK BEAN AVOCADO CORN SALSA



Black Bean Avocado Corn Salsa image

My sister from Chicago is so proud of this recipe because we constantly call her for it. I don't know where she found it but we are all glad she did.

Provided by Charlotte J

Categories     Sauces

Time 15m

Yield 1 batch

Number Of Ingredients 9

1 (15 ounce) can black beans, drained and rinsed
1 (15 1/4 ounce) can sweet whole kernel corn, drained and rinsed
2 avocados, diced
3 tomatoes, seeded and diced
3 scallions, sliced
1 small red onion, diced
1/4 cup red wine vinegar
1/4 cup olive oil
1 (2/3 ounce) packet good seasons Italian salad dressing mix

Steps:

  • Mix all ingredients together and refrigerate over night.
  • Stir and serve with tortilla chips.

Nutrition Facts : Calories 1989.1, Fat 119.8, SaturatedFat 17.3, Sodium 992.5, Carbohydrate 213, Fiber 69, Sugar 31.6, Protein 51.4

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