Name: Avocado Corn and Black Bean Salsa
Prep time: 15 min
Total time: 15 min
Yield: 6 people
Ingredients: ~2 cups diced avocado (~2 small/medium avocado); 1 cup frozen roasted corn (or frozen corn); 1 cup canned black beans (drained); 1 cup diced cherry tomatoes; ~2 tbsp chopped cilantro; 2-3 tbsp fresh lime juice (1-2 limes); salt (to taste)

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Avocado Corn and Black Bean Salsa is a dip that keeps you dipping.

Does that sound like a cheesy line from a commercial or what?!?

I’m typically not a fan of cheesy lines, but I am a fan of this fresh, healthy, delicious dip that you will seriously not stop dipping (and I did it again). The best part is…no cooking is required. It is one of my favorite dishes to make for parties, showers, picnics, game day, and it happens to be a fantastic side dish as well!

Avocado Corn and Black Bean Salsa with a bowl of chips on the side

Everything about this Avocado Corn and Black Bean Dip screams warm weather food to me. It combines great flavors and textures, has a savory and subtly sweet (thank you sweet corn) flavor. Furthermore, it brings about a burst of freshness and lightness that my heart has been longing for since the long, gloomy winter days.

It happens every year. I am ready for spring and summer food before spring and summer food is ready for me.

How to serve Avocado Corn and Black Bean Salsa?

Truly and surely, dip your heart out. Grab a tortilla chip, dunk it into this bowl of yumminess, and dip away like you mean business.

Ingredients for Avocado Corn and Black Bean Salsa — Only 6 ingredients! Avocados, cherry tomatoes, black beans, corn, cilantro and lime juice.

But truly and surely, Avocado Corn and Black Bean Salsa can do much more than that.

This can easily be the low carb, no-cook side dish that goes great with your favorite meats and seafood. There’s something about that unique crunch and flavor that takes a simple protein main course to the next level. Trust me, it brought this Lemon Balsamic Grilled Chicken to higher ground. And this Lemon Butter Parmesan Crusted Pork Chop. And also this Spicy Baked Chicken Tenders. If you let me, I could go on and on.

When you are feeling all the veggies and need that extra something on your salad, scoop a heaping cup of Avocado Corn and Black Bean Salsa onto it. It’s OMG YUM and I promise you your veggie loving heart will thank yourself for it.

I have also been known to clean up a bowl full of this with a spoon, on my kitchen counter, for lunch. I didn’t even make it to my dining table.

Dipping a chip into Avocado Corn and Black Bean Salsa

How long can you store Avocado Corn and Black Bean Salsa in the fridge?

Avocados don’t keep for a long time, so you should store this in the fridge for up to 1-2 days. Outside that timeframe, avocados will most likely brown.

Can you make this ahead of time?

I highly recommend making this fresh before you serve it, because avocados just taste better fresh and most likely not brown. And besides, it’s a quick dish and takes not more than 15 minutes to make.

If you desperately want to make this ahead of time, combine everything together and store in the fridge for up to 1-2 days, except for the avocados. When you are ready to serve, cut up the avocados and combine with the rest of the ingredients.

A bowl of Avocado Corn and Black Bean Salsa with lime wedges on the side

How to prevent avocados from browning?

It’s actually impossible to prevent the avocados from browning, but you can slow the process down by storing avocados (even if they are already cut up and combined with other ingredients) along with the seed in an air tight container.

Remember not to throw the seeds away when you are cutting up the avocados if you know you are going to have leftovers!

Other light and healthy side dishes

With Spring upon us, and summer soon to show us its pretty face, these dishes are perfect for the season!