appetizer

Corn and Black Bean Salsa

This Corn and Black Bean Salsa is a bright, fresh, garden-inspired favorite at RizzieFarms. Sweet kernels of corn, hearty black beans, juicy tomatoes, jalapeño heat, creamy avocado, and fresh cilantro all mingle in a tangy lime dressing. It's the perfect quick-prep appetizer or side dish for any Mexican-themed meal, and even better when made ahead to let the flavors come together. Serve it with tortilla chips, spoon it over tacos, or enjoy it as a refreshing dip straight from the bowl.

Servings: 4 to 6 servings
Total Time: 45 min
Pan: Mixing bowl

Ingredients

Salsa
  • 1 (15 ounce) can whole kernel corn, drained
  • 1 (15 ounce) can black beans, drained and rinsed
  • 2 medium tomatoes, chopped
  • 1 jalapeño pepper, seeded and minced
  • 1/3 cup chopped fresh cilantro
  • 1/3 cup lime juice
  • Salt, to taste
  • Black pepper, to taste
  • 1 ripe avocado, chopped
  • Tortilla chips, for serving
A bowl of corn and black bean salsa with jalapeños, tomato, cilantro, and lime.

Instructions

  1. Combine vegetables In a mixing bowl, combine **1 can (15 ounces) whole kernel corn**, **1 can (15 ounces) black beans** (drained and rinsed), **2 chopped medium tomatoes**, **1 seeded and minced jalapeño pepper**, **1/3 cup chopped cilantro**, and **1 chopped ripe avocado**.
  2. Season Season the mixture with **salt** and **black pepper** to taste.
  3. Add lime juice Pour in **1/3 cup lime juice** and mix gently until everything is evenly coated.
  4. Serve Serve immediately with **tortilla chips**, or refrigerate for at least **30 minutes** to allow flavors to blend (recommended).

Notes

  • For extra heat, leave in the jalapeño seeds or add a second pepper.
  • Add diced red onion for extra crunch and flavor.
  • Avocado softens over time; add just before serving if preparing ahead.

Tags

salsa mexican appetizer dip vegetarian fresh