This avocado corn bean salsa is a vibrant, refreshing dish that’s perfect for summer! Made with creamy avocado, sweet corn, hearty black beans, and zesty lime, it’s a quick and healthy salad that comes together in minutes. Whether you’re serving it as a vegan side dish, scooping it with chips, or enjoying it as a light lunch, this colorful salad is bursting with fresh flavor. Naturally gluten-free and loaded with plant-based protein, it’s a go-to for a barbeque, potluck, or simply served over chicken.
Avocado corn bean salsa is simple, satisfying, and always a hit!
This “salsa” is an easy spin on Texas caviar. Just four main ingredients, plus a bag of chips, and you have a limey lunch packed with protein and flavor.
{INGREDIENTS}
1 can black beans
1 can whole kernel corn
1 avocado (diced)
1 lime
1 tsp garlic powder
Salt & pepper
Serve with tortilla chips
{INSTRUCTIONS}
Drain and rinse your corn and beans together in a strainer. Dump into a medium bowl. Slice lime in half and squeeze all juice onto bean/corn mixture. Mix well. Dice your avocado and add to the bowl, then gently fold it all together. Add garlic powder, and pinches of salt/pepper to taste. Try with chips and adjust seasonings as needed.
Salsa does not keep well beyond a day, but cover and keep any leftovers in fridge overnight.
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