Jeanette's Healthy Living

Where delicious and healthy come together

  • Home
  • Recipes
    • List of All Recipes (alphabetical)
    • Breakfast
    • appetizers
    • soups
    • salads
    • main courses
    • side dishes
    • dips and sauces
    • beverages
    • smoothies
    • Desserts and Cookies
  • Special Diets
    • gluten-free
    • dairy-free
    • vegetarian
    • vegan
    • Liquid/Soft Food Diet
    • Pureed Food Diet
    • Low Residue Diet
  • Cancer Cooking
  • Faith
  • Healthy Living
    • Healthy Living
    • travel
  • About
    • About
    • Contact Us
    • Work With Me
    • Media Features
    • Terms & Conditions

Roasted Corn Avocado Black Bean Salsa

June 6, 2011 by Jeanette 35 Comments

Jump to RecipePrint Recipe
86 shares
  • Facebook
  • Twitter
  • Yummly

Roasted Corn Avocado Black Bean Salsa is delicious served as a dip, with tacos, or as an accompaniment to grilled chicken or grilled fish.
Roasted Corn Avocado Black Bean Salsa
Salsas are a favorite during the hot summer months. I always look forward to the first harvest of local corn at our farmer’s market. Although I love corn on the cob, simply cooked in a bit of water and eaten right off the cob, I also saute fresh corn, make corn salad, and use it in fresh salsas. I’ve found that roasting corn adds a nice chewy texture while enhancing the sweetness of the corn.

This salsa, similar to the Fireworks Black Bean Salsa I made last summer when I entered the Top Anti-Cancer Chef Challenge, uses corn and black beans, but is on the savory side. In this salsa recipe, the corn kernels are roasted before combining them with the other vegetables. This results in a more interesting salsa, with sweet chewy nuggets of corn in each bite. I love different textures in my salsa, so to compliment the chewy sweet corn kernels, I added some creamy, savory California avocados.

This Roasted Corn Avocado Black Bean Salsa has become my little guy’s favorite afternoon snack to bring to school. He doesn’t even eat it with chips, just straight up with a spoon. The other day, he came home from school and said “that salsa is the so good, I can’t stop eating it!” Given the high demand for this salsa in my house, I even made some homemade black beans at eleven o’clock one night in a crockpot so I could toss the salsa together in the morning before school. I have to say, the homemade beans made this salsa even better.

The roasted corn adds a nice chewy sweetness to this salsa. This salsa would be great as a dip with corn tortilla chips, or as an accompaniment to grilled fish or chicken, or just enjoyed by the spoonful. If you make a large batch of this salsa, chop up and add the avocado just before serving to prevent browning.

Roasted Corn Avocado Black Bean Salsa

Roasted Corn, Avocado and Black Bean Salsa is perfect on its own, or over grilled fish or chicken.
Print

Roasted Corn Avocado Black Bean Salsa

Course Appetizer
Prep Time 15 minutes
Cook Time 2 minutes
Total Time 22 minutes
Servings 8
Calories 110 kcal

Ingredients

  • 1 cup corn frozen corn works in a pinch
  • 1 1/2 cups cooked black beans rinsed, drained
  • 1 avocado diced
  • 1 scallion minced
  • 1/2 cup red bell pepper diced
  • 2 teaspoons cilantro chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon jalapeno pepper minced (use more if you like it spicy)
  • 1 lime juiced
  • 1 tablespoon extra virgin olive oil
  • salt and pepper to taste

Instructions

  1. To roast corn kernels, place corn kernels and 2 teaspoons olive oil in a cast iron pan. Cook on medium heat until corn turns light brown and caramelizes. 

  2. Mix all ingredients together. Chill before serving. 

Nutrition Facts
Roasted Corn Avocado Black Bean Salsa
Amount Per Serving
Calories 110 Calories from Fat 45
% Daily Value*
Fat 5g8%
Sodium 127mg6%
Potassium 295mg8%
Carbohydrates 13g4%
Fiber 4g17%
Sugar 1g1%
Protein 3g6%
Vitamin A 395IU8%
Vitamin C 19.6mg24%
Calcium 19mg2%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Pan Roasting Corn Brings Out Its Natural Sweetness

More Dip and Salsa Recipes:

Fresh Strawberry Salsa, Jeanette’s Healthy Living
Mango Avocado Red Pepper Salsa, Jeanette’s Healthy Living
Fireworks Black Bean Salsa, Jeanette’s Healthy Living
Warm Roasted Artichoke and Garlic Dip, Jeanette’s Healthy Living 
Smoky Black Bean Dip, Jeanette’s Healthy Living
Related Posts
Filter by
Post Page
dips and sauces appetizers Thanksgiving gluten-free vegetables side dishes dairy-free Dinner main courses Seafood Fish Easter vegan vegetarian salads lunch Clean Eating The Daniel Plan New Year Faith Cooking For Cancer soups Holidays Cancer Liquid/Soft Food Diet Chemotherapy Recipes Pureed Food Diet Dysphagia Breakfast Christmas shellfish Holiday Appetizers Pantry Recipe
Sort by
Kabocha Squash Dip

Roasted Kabocha Squash Dip

2019-11-04 05:00:52
jeanette

18

Roasted Broccoli and Chili Sauce © Jeanette

Roasted Chili Garlic Broccoli Recipe

2019-06-11 05:00:27
jeanette

18

Slow Roasted Salmon Citrus Salad

2019-03-25 09:06:14
jeanette

18

roasted beets

Roasted Beets

2019-03-20 05:00:34
jeanette

18

Slow Roasted Citrus Salmon

Slow Roasted Citrus Salmon

2019-03-18 05:00:59
jeanette

18

Salmon Beet Feta Salad with Dill Flaxseed Dressing - this is a healthy delicious main course salad - the dill dressing is the key to this salad!

Salmon Roasted Beet Feta Salad with Dill Salad Dressing Recipe {Daniel Plan Recipe}

2019-03-04 05:00:26
jeanette

18

Roasted Butternut Squash Apple Soup - served with maple syrup coconut cream - vegan and vegetarian friendly

Roasted Butternut Squash Apple Soup Recipe

2018-11-12 05:00:01
jeanette

18

PAN ROASTED COD FISH TACOS - quick and easy to cook, this a delicious, light and healthy fish taco

Pan Roasted Cod Fish Tacos

2018-04-30 05:00:08
jeanette

18

Roasted Broccoli Red Bell Pepper Pancetta Breakfast Casserole - great for a crowd at brunch!

Roasted Broccoli Red Bell Pepper Pancetta Breakfast Casserole Recipe

2018-04-04 05:00:27
jeanette

18

Roasted Shrimp Cocktail -Much more flavorful than regular shrimp cocktail and easy to make in large batches. Garlic and smoked paprika make these extra special

Roasted Shrimp Cocktail

2017-12-21 05:00:00
jeanette

18

86 shares
  • Facebook
  • Twitter
  • Yummly

Filed Under: appetizers, dairy-free, dips and sauces, gluten-free, salads, snacks, vegan Tagged With: avocado, black beans, corn, dip, roasted corn, salsa

« Pasta with Sauteed Swiss Chard Recipe
Warm Mushroom Spinach Salad with Fresh Arugula Flowers and Chives »

Comments

  1. Lydia (The Perfect Pantry) says

    June 6, 2011 at 12:30 pm

    I make a very similar salsa, and because I like it all year round, I use frozen corn and roast it in the oven to give it added flavor. Not quite as good as fresh summer corn on the cob, but not bad, either!

    Reply
  2. Inside a British Mum's Kitchen says

    June 6, 2011 at 1:00 pm

    Delicious flavors – can't wait to try
    Mary

    Reply
  3. Jeanette says

    June 6, 2011 at 1:37 pm

    I've used fresh and frozen corn for this recipe, and both work great. This salsa is super versatile, great with chips, alone, in a taco, or on grilled fish or chicken.

    Reply
  4. Ayngelina says

    June 6, 2011 at 1:44 pm

    Looks amazing. I am headed back to Canada today and will be on a major detox from meat.

    I have a feeling I am going to be going through all your archives for recipes!

    Reply
  5. Junia says

    June 6, 2011 at 1:51 pm

    ohhhh my, i love the idea of putting roasted corn into it!!!! i've been obsessed with avocado lately. had two yesterday hahahah :). this is definitely a bookmarked recipe!

    Reply
  6. Jeanette says

    June 6, 2011 at 2:06 pm

    Thanks Ayngelina and Junia! Safe travels Ayngelina! Junia – avocados have become a staple in my house – just had some on whole grain toast for breakfast!

    Reply
  7. Squash Blossom Babies says

    June 6, 2011 at 2:55 pm

    Yum!!!! This looks wonderful I can't wait to try it!

    Reply
  8. Maria says

    June 6, 2011 at 4:43 pm

    Perfect for summer!

    Reply
  9. Feast on the Cheap says

    June 6, 2011 at 5:31 pm

    this looks so fresh and so delicious. I love that you roasted the corn kernels

    Reply
  10. Kelly says

    June 6, 2011 at 5:33 pm

    Hearty, healthy and delicious – my kind of eating! (love the blue hue in the photos…nice touch!)

    Reply
  11. SMITH BITES says

    June 6, 2011 at 5:43 pm

    i'm w/little guy, hold the chips, just gimme a spoon!

    Reply
  12. Susie Bee on Maui says

    June 6, 2011 at 5:50 pm

    I love cumin in these types of salsa, especially with roasted corn.

    Reply
  13. Kalyn says

    June 6, 2011 at 10:49 pm

    That really looks wonderful. I don't eat corn that often, but I would make an exception for this.

    Reply
  14. Lynn @ I'll Have What She's Having says

    June 6, 2011 at 11:36 pm

    I love that you roasted the corn. I've made something similar, but I think roasting gives it an extra level of flavour. Thanks for the idea!

    Reply
  15. Kathy - Panini Happy says

    June 6, 2011 at 11:57 pm

    This sounds fabulous, Jeanette! I just started pan-roasting corn after having it at a restaurant in Vegas last year and loving it. Now to try making my own black beans. 🙂

    Reply
  16. Jeanette says

    June 7, 2011 at 1:22 am

    I just made another batch of this roasted corn salsa today, and hoping it will last at least a few more days – pan roasting the corn is definitely worth the little bit of extra effort. In fact, I served pan-roasted corn the other night with dinner with just a bit of salt and pepper.

    Reply
  17. Ilke says

    June 7, 2011 at 1:41 am

    Ok this picture says it is officially summer! Great color combination, Jeanette!

    Reply
  18. Ami's Vegetarian Delicacies says

    June 7, 2011 at 5:03 am

    I love sweet corn, this looks yum, i've never tried black bean, now i'm tempted to use them in salads

    Reply
  19. Kim-Cook It Allergy Free says

    June 7, 2011 at 4:48 pm

    Gorgeous, Jeanette!! I love this salad. My MIL makes one that is very similar and I can literally eat it with a spoon. Your photos look so vibrant, by the way!! 😉

    Reply
  20. Joanne says

    June 7, 2011 at 5:52 pm

    This salsa sounds like the perfect appetizer to have at a summer bbq or party! I love all the super fresh flavors!

    Reply
  21. Anonymous says

    June 8, 2011 at 4:32 pm

    this looks beautiful, but I was just wondering if you accidentally left out the requisite lime juice, or whether it is intended to be made without any acidity!

    Reply
  22. Charissa says

    June 8, 2011 at 7:23 pm

    A salsa with vegan protein…just once more way to get my needed protein in! Thanks for the idea!

    Reply
  23. Jeanette says

    June 8, 2011 at 7:41 pm

    Whoops – yes there is lime juice – I corrected the recipe, thank you!

    Reply
  24. Jeanette says

    June 8, 2011 at 7:42 pm

    Charissa – beans are a great source of vegan protein as you know, love them in soups, salads and salsas!

    Reply
  25. Mariah says

    June 8, 2011 at 9:02 pm

    YUM! I LOVE corn, black beans, and avocado. You can't go wrong with that combo!

    Reply
  26. Emily Malloy says

    June 9, 2011 at 2:49 pm

    Love me some good ole salsa!

    Reply
  27. Lindsey @ Gingerbread Bagels says

    June 9, 2011 at 3:03 pm

    This salsa looks soooo good. I love how you roasted the corn. 🙂

    Reply
  28. VegSpinz says

    June 10, 2011 at 4:52 am

    So lovely and vibrant!

    Reply
  29. Jeanette says

    June 14, 2011 at 12:10 pm

    I'm glad everyone likes this salsa – I've been making it every week and tossing it with quinoa and arugula as a salad, or just serving it straight packed with a spoon for my son's snack at school.

    Reply
  30. Ayngelina says

    June 20, 2011 at 9:07 pm

    I made this last night and people raved about it. It's such a great make ahead recipe.

    Reply
  31. Jeanette says

    June 21, 2011 at 1:13 am

    Thanks Ayngelina, I just made this salsa for a Father's Day celebration, and everyone loved it. We enjoyed it both as a dip and as a salad. This has become of my summer favorites!

    Reply
  32. Chrissy says

    June 21, 2011 at 8:29 pm

    This looks so good! I make something very similar, but I never thought to add avocado. Good idea!

    Reply
  33. Kirsty @ Secret Life of a College Girl says

    January 16, 2012 at 10:33 am

    I need to make this now! Better make a double batch because I know I’m going to go through it quick!

    Reply
    • Jeanette says

      January 16, 2012 at 3:41 pm

      This is one of our favorite dips and it does go quickly – hope you enjoy!

      Reply
  34. Aggie says

    February 5, 2013 at 11:38 am

    What a perfect combination for salsa. I love roasted corn and I can’t wait till it’s back in season again so I can throw some on the grill. This is such a fun dip to serve at get togethers, I bet it goes fast!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Hi! I'm Jeanette - welcome! Step into my kitchen, where you'll find healthy dishes packed with flavor and goodness.

[Read More …]

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Get Your Free e-Book!

Weekly College Meal Planner

Good recipes come to those who subscribe!

Archives

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
Copyright © 2016 Jeanette's Healthy Living · Privacy Policy
86 shares
  • Facebook
  • Twitter
  • Pinterest
  • Yummly