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Corn Black Bean Avocado Salsa

Roasted Corn, Black Bean and Avocado Salsa

The roasted corn adds a nice chewy sweetness to this salsa. This salsa would be great as a dip with corn tortilla chips, as an accompaniment to grilled fish or chicken, or just enjoyed by the spoonful! If you are not serving this salsa right away, chop up and add the avocado just before serving to prevent browning.
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 8
Calories 117 kcal


  • 2 teaspoons extra virgin olive oil
  • 1 cup corn or 1 cob of corn
  • 1 1/2 cups cooked black beans or one 15-ounce can
  • 1 avocado diced
  • 1/2 cup red bell pepper diced
  • 1 scallion minced
  • 2 teaspoons cilantro chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1-2 teaspoons fresh jalapeno pepper minced
  • juice of one lime
  • 1 tablespoon extra virgin olive oil
  • salt and pepper


  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. Alternatively, if using corn on the cob, corn can be roasted on the grill.
  2. Mix all ingredients together. Chill before serving.
Nutrition Facts
Roasted Corn, Black Bean and Avocado Salsa
Amount Per Serving
Calories 117 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Sodium 127mg6%
Potassium 287mg8%
Carbohydrates 12g4%
Fiber 5g21%
Sugar 2g2%
Protein 3g6%
Vitamin A 401IU8%
Vitamin C 17mg21%
Calcium 17mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.