This bright and fresh black bean salsa is loaded with creamy avocado, sweet corn, and plenty of fresh herbs.
Now that we’ve settled into our new home over the last three months, we love entertaining more than ever before.
It’s no secret that I bought our house for the kitchen and the space it provides for hosting friends and family.
Now that we are having people over more often, I love having quick and easy no-cook appetizer recipes at the ready for hosting last-minute guests. This fresh and flavorful black bean salsa is made with creamy avocado, sweet corn, onions, and jalapeño. To balance out the flavors, I like to use a combination of lime juice and Nature’s Intent Organic Apple Cider Vinegar to provide just the right amount of acidity.
Cumin is added for a bit of a Mexican flare, along with a hearty handful of minced cilantro, but you can leave either out if you’re not a fan. This appetizer is extremely versatile and easy to play around with if you’re not on team cilantro.
And the best part? It’s great for making ahead of time. In fact, you can make a batch and stash it in your refrigerator for 2-3 days. It’s delicious served as a side dish with grilled meats, for scooping with homemade tortilla chips or scooped on top of baked fish. The options are endless.
Your fork is waiting.
Black Bean Avocado Salsa
- 15 ounces black beans (drained and rinsed)
- 1 ripe avocado (pitted and cubed)
- ½ cup corn kernels (fresh or frozen)
- ½ cup red onion (minced)
- ½ cup cilantro (minced)
- 1 jalapeno (minced)
- 1 clove garlic (minced)
- ½ teaspoon cumin
- salt and pepper (to taste)
- 2 tablespoons Nature’s Intent Organic Apple Cider Vinegar
- 2 tablespoons lime juice
- Place all ingredients in a medium bowl and toss to combine. Add salt and pepper to taste before serving with tortilla chips.
For more healthy Mexican recipes, visit my Pinterest board!