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bowl of corn and black bean salsa with tortilla chips
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Black Bean and Corn Salsa

A zippy and refreshing black bean salsa with corn tomatoes lime and avocado for game day!
Course: Appetizers and Snacks
Cuisine: American
Servings: 8 Servings
Calories: 129kcal
Author: Barbara Bakes LLC


  • 1 ¾ cups frozen sweet corn from 16-ounce bag*
  • 2 cans 14.5 ounces each fire roasted diced tomatoes, drained
  • 1 can 14 ounce black beans, drained, rinsed
  • ¼ cup chopped red onion
  • 3 tablespoons chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 1 tablespoon canola oil
  • ½ teaspoon coarse salt kosher or sea salt
  • ½ teaspoon ground cumin
  • ¼ teaspoon pepper
  • 1 clove garlic finely chopped
  • 1 avocado pitted, peeled and chopped


  • Cook corn as directed on bag. Rinse with cold water; drain.
  • Stir together corn and remaining ingredients except avocado. Refrigerate at least 1 hour. Stir in avocado just before serving.


*Can substitute fresh corn if it’s in season.


Serving: 1g | Calories: 129kcal | Carbohydrates: 19g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Sodium: 299mg | Fiber: 5g | Sugar: 6g