Black bean and corn salsa


  • Prep Time12 mins
  • Total Time12 mins
  • Makes4 cups (1 L)


  • 540-mL can black beans, drained and rinsed

  • 1 cup frozen or fresh corn kernels

  • 1 avocado, diced

  • 1 large tomato, finely chopped

  • 1/3 cup finely chopped red onion

  • 1/3 cup chopped fresh cilantro

  • 1/4 cup freshly squeezed lime juice, or lemon juice

  • 1 tbsp olive oil

  • 2 to 3 tsp jalapeno, seeded and minced

  • 1/2 tsp salt


  • In a bowl, stir beans with corn, avocado, tomato, onion and coriander. Add lime juice, oil, jalapeño and salt. Stir until evenly mixed. Taste and add more lime juice or salt, if needed. Serve with corn chips or over grilled chicken, pork, fish or shrimp. Salsa is best eaten within 1 to 2 hours of being made.

Nutrition (per serving)

Calories 66, Protein 2g, Carbohydrates 9g, Fat 3g, Fibre 3g, Sodium 164mg.

A fast 'n' easy salsa makes a great dip with corn chips or an elegant, delicious dress-up on grilled chicken breasts or halibut steaks.